Valentine's Nutella Mousse Bombs
Whether you’re planning a romantic dinner for two or hosting a Valentine's Day party, these Nutella Mousse Bombs are sure to be the star of the dessert table!
Equipment
- 2 Half Sphere Silicone Molds 6 cavities each mold with a diameter 2.6"
- 1 Pastry brush
- Hand or stand mixer
- Bowls, measuring cups and spoons
- Spatula
- Pastry bag and piping tip
Ingredients
- 12 Ounces candy melts color of your choice
- ⅔ Cup Nutella or other chocolate hazelnut spread
- 1 ⅓ Cups Heavy cream
- ⅓ Cup Hazelnuts toasted and chopped
- ¼ Cup Edible sprinkles
Instructions
Nutella mousse
- Using your whisk attachment, whip heavy cream until medium peaks form. Medium peaks are achieved when you lift the whisk and the cream forms peaks that hold their shape but gently curve over at the tips.
- Place Nutella in a large heat-resistant bowl. Microwave for 10 seconds on 50% power. Stir well and let cool slightly.
- Add 3 Tablespoons of whipped cream to bowl with Nutella. Stir until smooth.
- Add remaining whipped cream to the bowl. Fold gently until combined and no white streaks remain.
- Transfer mousse to a pastry bag fitted with a large star piping tip.
- Place mousse in refrigerator until ready to use.
Chocolate shells
- Pour candy melts into a heat-proof bowl. (note: you may use the method below or melt in microwave by following the manufacturer's instructions)
- Set bowl of candy melts over the simmering water. Note: bottom of the bowl should not be touching the water and the water should not be boiling.
- Stir candy melts every few minutes until melted. Remove from heat.
- Add a tablespoon of melts to bottom of one dome cavity (note: work with one cavity at a time to ensure the melts don't start to set up).
- Using a pastry brush, paint the candy melts up side of silicone molds.
- Place molds in refrigerator for 10 minutes or until candy melts are set.
- Carefully release domes from the mold by gently pushing up from the bottom. Set them aside, and if your home is warm, store them in the refrigerator.
Assemble dessert
- Lightly heat the bottom of a cake or sheet pan by placing on a stove burner or using a kitchen torch.
- Place a dome upside down on the heated pan for one second to smooth out any rough edges. (Tip: I like to wear gloves during this step to avoid leaving fingerprints on the shell.)
- Flip the dome upside down place it on a heated pan for just one second. This will slightly melt the bottom, creating a flat surface so it can sit nicely on a serving plate. Be careful not to leave it on the pan too long, as this could melt through the bottom of the dome.
- Immediately after warming, place the dome on a serving dish and hold it in place for a few seconds until it sticks securely to the dish.
- Repeat this process for five more domes, as these will form the base. The remaining six domes will be used as covers for the base domes.
- Pipe Nutella mousse into the plated domes, filling completely and allowing it to form a small mound on top.
- Sprinkle a teaspoon of chopped hazelnuts over the mousse, then add any decorations you like, such as sprinkles or other toppings.
- Place the edge of an unfilled dome on a warm pan until the edge just begins to melt. Immediately place on a filled dome. The melted edges should line up and create a bond. Repeat for remaining domes.
- Finish the Nutella mousse bombs by drizzling with melted chocolate and adding colorful sprinkles.
- Serve with a spoon to crack open the candy shell.
Video
Notes
The Nutella mousse is perishable and needs to be refrigerated. Store it in an airtight container in the refrigerator for up to two days. This dessert does not freeze well.
Nutrition
Calories: 526kcalCarbohydrates: 39gProtein: 4gFat: 40gSaturated Fat: 28gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 53mgPotassium: 231mgFiber: 2gSugar: 35gVitamin A: 780IUVitamin C: 1mgCalcium: 79mgIron: 2mg
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