Creamy Chocolate Nutella Mousse Cups

Nutella Chocolate Mousse with Cream Biscuits

Adapted from Food and Wine

½ cup chocolate-hazelnut spread, such as Nutella

¼ cup crème fraîche

½ cup heavy cream

1 cup biscuits crushed and mixed with 2 teaspoons creme fraiche

FOR THE HAZELNUT CREAM

1/2 cup hazelnuts, toasted, skins rubbed off with a kitchen towel while still warm

1 1/4 sticks unsalted butter, softened
3/4 cup confectioners' sugar
2 tablespoons heavy cream
Pinch of salt

In a medium bowl, using an electric mixer, beat the Nutella with the crème fraiche at low speed until smooth. In another bowl, beat the heavy cream until firm peaks form. Using a rubber spatula, fold the whipped cream into the Nutella mixture until no streaks remain. press the creme biscuits well into cups, Spoon the mousse into small cups and refrigerate for 20 minutes.

Make the cream: Process nuts in a food processor until they resemble coarse meal. Add butter, sugar, cream, and salt; stir until smooth. Using a pasty bag , pipe on top of each cup after it was chilled.

garnish with hershey kisses or chocolate shavings..

All Gone!

Wrapped Up Simplicity!

via Real Simple

found via Papery and Cakery

some more great ideas for holidays gifts !!

Calm

via angel at my table

Easy gifts for the Holidays..

Big Batch Rubs

Chilled Pineapple-Cranberry Relish

Raspberry Pinwheels

Cinnamon Twists

Lemony Almond Macaroons

Fudge Sauce

recipes can be found at Real Simple

via Real Simple

a Tea Room Like This..

will definetly put a big smile on my face!

via Paris Atelier

I'm inspired by ..

beautiful paintings by french painter Jean Beraud , capturing the Parisian society and glamour of Paris in the old days..

via Paris Atelier

Rose Marshmallow

Marshmallows

adapted from Gourmet, December 1998 via Epicurious.com - via tracy's culinary adventures

Approx. 1 cup confectioners' sugar

3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin

1 cup cold water, divided

2 cups granulated sugar

1/2 cup light corn syrup

1/4 teaspoon salt

2 large egg whites or reconstituted powdered egg whites

1 tablespoon vanilla

1 teaspoon rose essence

Spray bottom and sides of a 13 x 9 x 2 metal baking pan with nonstick cooking spray and dust bottom and sides with some of the confectioners’ sugar.

In the bowl of a stand mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

Meanwhile, in a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to medium and boil mixture, without stirring, until a candy thermometer registers 240 F, about 12 minutes. Remove the saucepan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

Using stand mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes. Meanwhile, in a separate medium bowl with cleaned beaters, beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites ,vanilla and rose essence into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners' sugar evenly over top. (You'll want to work fairly quickly getting the mixture into the baking pan because it starts to set almost immediately.)

Chill marshmallow (room temperature worked fine for me), uncovered, until firm, at least three hours, and up to one day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (I sprayed my pizza cutter with nonstick cooking spray and used that.)

Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

The marshmallows will keep for 1 week when stored in an airtight container at room temperature

photos by madame sucre

Bakeries To Love

boulangeries of Paris

via Paris Atelier

resource not found

via flickr

Adorable

via flickr

Adorable Cake Buffet

Cutting the cake is fun for the two of you, but having an interactive dessert station at your reception lets your guests share in the sugary celebration. And pulling it off is easy: Select your favorite treat and set aside a special table for all the fixings. After the main meal, have the ingredients arranged in the order they’ll be used. Then encourage your friends and family to dig in and design their own desserts ..

via brides