Nut-nougat Mousse

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	8 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

3 cups cream
200 g couverture, (whole milk couverture)
200 g nouat
2 packs cream stabilizer

Instructions

Bring 1 cup of cream to the boil. In the meantime, cut the couverture and nougat into small pieces. Remove the cream from the heat after it has boiled, dissolve the couverture and nougat in the cream. Let the whole thing cool down to room temperature.
Beat 2 cups of cream and cream stiffener until stiff and fold in the cooled chocolate cream. The whole thing can now be in the refrigerator for at least 8 hours (preferably overnight). A delicious dessert is ready and always goes down well at a party

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.