Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture until no streaks remain. Spoon the mousse into small bowls and refrigerate for 20 minutes. Serve with the ...

Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture until no streaks remain. Spoon the mousse into small bowls and refrigerate for 20 minutes. Serve with the ...

Tiramisu — a traditional Italian dessert with coffee-soaked ladyfingers ... you make a white chocolate-espresso mousse to go with a hazelnut praline and ladyfinger-style biscuits flavoured ...

Scrape it out of the bowl with a rubber spatula, smoothing it over the surface of the cold, set chocolate mousse. Scatter with the hazelnut praline and return to the fridge until the chocolate has ...

Ingredients for mango mousse: White chocolate-135g Cream-310g Mango purée-55g Method for mango mousse: In a stand mixer, whisk cream and gradually add melted white chocolate. Add mango purée in ...

It was perfect in this recipe – the dark chocolate and hazelnut marry together for a beautiful dessert ... Slide a broad metal spatula, or two, under the cake to separate it from the metal ...

Using a large spatula ... to the hazelnut praline. • Slowly fold through whipped cream into some chestnut cream (available at good delis) and serve with the chocolate mousse.

Nadiya's quick chocolate mousse has a secret ingredient. Nutella! Of course you can use any chocolate hazelnut spread to make this easy mousse. Pop the chocolate hazelnut spread into a bowl with ...