Nut – Nougat – Mousse
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 175 g Nutella
- 1 tablespoon coffee powder (espresso), instant
- 1 tablespoon cocoa powder
- 250 g sour cream
- 100 g whipped cream
- 25 g pistachios, chopped
- 1 small apple
- some lemon juice
- Mint, for garnish
Print Recipe
Pin Recipe Instructions
- Mix the nut nougat cream, espresso powder, cocoa and sour cream in a bowl. Beat with the whisk of the hand mixer. Whip the cream until stiff. Fold the pistachios, except for a few for garnish, and whipped cream into the cream.
- Wash and quarter the apple and remove the core. Cut the apple quarters into small cubes and immediately drizzle a little lemon juice over them to prevent them from browning.
- Pour the mousse into glasses. Spread the apple cubes on top and sprinkle the remaining chopped pistachios over the top. Chill until ready to serve.
- Tip:
- It looks very nice when the mousse is served in homemade chocolate molds.
- To do this, chop 150 g couverture and melt it over a water bath. Pour some couverture into each of 8 muffin paper cuffs, brush the couverture up the sides with a spoon or silicone brush. Let the couverture harden completely in the refrigerator. Then carefully peel the paper off the chocolate molds and pour in the mousse.
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