Among the most delicious creams, there’s this one: the spread cream mousse!
An incredibly easy cream to make with only 2 ingredients: cream and Nutella (or another spread cream).
Excellent both served in a glass and as a filling cream for cakes and pastries, the mousse is really easy to make because it only requires one step, which is whipping the two ingredients together.
In short, a versatile cream because it doesn’t require great pastry skills and allows us to save both unexpected lunches and dinners and add a touch of elegance to even simple desserts.
When I prepare it, we usually like to consume it pure with only the addition of fresh fruit or a dollop of whipped cream with a sprinkle of cocoa, although last time I used it to fill the Delicious Roll for Father’s Day
In many recipes, powdered sugar is added to the cream, but I don’t find it necessary because Nutella is sweet enough on its own.
Are you ready to amaze your guests? Because even though it’s easy to make, the taste of the spread cream mousse is extraordinary, and I’m convinced it will become one of your go-to recipes!
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- Cost: Medium
- Preparation time: 3 Minutes
- Portions: 6 people
- Cooking methods: No Cooking Required
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 347.73 (Kcal)
- Carbohydrates 23.07 (g) of which sugars 20.06 (g)
- Proteins 2.77 (g)
- Fat 27.03 (g) of which saturated 9.95 (g)of which unsaturated 0.00 (g)
- Fibers 1.89 (g)
- Sodium 14.35 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup cup liquid fresh cream
- 1 cup cup Nutella®
Tools
- Electric Whisks
- 1 Bowl
Steps
Use cream well-chilled from the fridge. To best whip the cream, since there’s no sugar, put the bowl and whisks in the freezer for a few minutes before starting.
– Start whipping the cream and when it starts to thicken slightly, add the spread cream. Continue whipping with the whisks until the mousse writes (the whipping marks must remain visible and not disappear immediately).
Storage of Spread Cream Mousse:
– It keeps in the fridge sealed in an airtight food jar for 4 days.
