Nutella Mousse Ingredients:
- 1 cup chopped chocolate
- ½ cup milk
- 1 container CocoWhip slightly thawed
- ¼ cup hazelnut butter we used 1 cup of roasted hazelnuts and pulsed them in a high power blender until a butter consistency is made
- 2 cups roasted hazelnuts
- 1 teaspoon salt
- 3 teaspoons coconut sugar
- 2 teaspoons coconut oil
- 2 tablespoons puffed quinoa
For the Nutella Mousse:
In small saucepan, bring milk to a light simmer and pour over chopped chocolate. Let sit for 30 seconds before whisking together.
Whisk in hazelnut butter.
Put in freezer to firm it up for about 15 minutes. The consistency should resemble a thick pudding.
Once set up, empty the container of CocoWhip into chocolate and gently fold it in.
Place in fridge until the crust is ready.
For the Crust:
Process each cup of hazelnuts until they look like wet sand. It’s better to do this one cup at a time.
Transfer processed hazelnuts into a medium bowl. Add in the salt, sugar, quinoa and oil.
Using your hands, mix all ingredients together until well combined
Press into a 9″ round pie plate.
Add the mousse back on top of the pie.
Freeze for 30 minutes.
Top with some extra CocoWhip and enjoy!
Difficulty Level: Easy
Total Time: 45 mins
Servings: 10 slices