Jelly Tip Dessert (Part 3)

Jelly Tip Dessert Recipe (Part 3) Nutella Chocolate Mousse

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  • Recipe difficulty: Hard
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  • Recipe course: Desserts

Recipe for Kenwood by Eugene Hamilton

Jelly Tip Dessert (Part 3): Nutella Chocolate Mousse


  • 4 sheets gelatine
  • Cold water to soak the gelatine
  • 2 egg whites
  • 400 ml cream
  • 100 ml milk
  • 220 grams nutella


  1. For the mousse
  2. Place the gelatine leaves into cold water to soften
  3. Pour the milk into the bowl, attach the flexi beater, set the temperature to 100°C speed 1 and bring to the boil
  4. Turn the heat off, add the Nutella and stir until it is completely dissolve
  5. Stir in the gelatine until it is completely dissolved.
  6. Then whisk the egg whites to soft peaks then set aside
  7. Whisk cream into whipped cream and set aside
  8. Fold the Nutella mixture into the beaten egg whites.
  9. Then fold the whipped cream into the Nutella mixture
  10. Fill individual bowls or a large bowl and refrigerate at least 2 hours

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