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Instructions |
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Whip 1-1/4 cups heavy cream and set aside.
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Heat up 1/4 cup heavy cream in a small saucepan
until approximately 104 degrees F. or 40 degrees
C. and mix in the Nutella.
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Fold in the whipped cream and spoon into 4 clear
glasses.
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Refrigerate the hazel butter mousse for at least
two hours
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| Serving
Suggestions |
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Serve with fresh raspberries and grated butter cookies on top.
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Originally Submitted
12/8/2016
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