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!