Monday, 30 July 2012

Nutella Mousse Shots

Do you have a fallback recipe? You know, the one that no matter what the occasion, no matter how busy you are or how pushed for time, no matter how limited your budget is or how picky your guests might be it never lets you down? If you do- please share it! If you don't, then please feel free to adopt this one for your very own.

When you stumble across such a magical recipe, it's even better when everyone you serve it to thinks you're some sort of culinary genius (they're about to find out I'm really, really not- it's beyond simple!). My favourite quote in response to this dessert came from one of the sweet girls in my youth group who exclaimed "I'm so jealous of Caleb! He's so lucky, he can eat this whenever he wants!" (oh the naivety of youth).

I'm renowned for serving big portions. My biggest fear (OK, maybe not my biggest, but it's pretty high up on the list) is guests still being hungry at the end of a meal, and so I have a habit of erring on the side of caution. Until now, this dish has been the most comical example of this habit, with people being served portions that could feed a small family (although, may I point out, that didn't stop them eating it all). Until now.

On Friday night, in my excitement about getting to go crazy with the Olympic party food, I decided to serve this in miniature. I didn't think it could get any better, but it did (isn't everything better in miniature?)! Perhaps it was down to the fact that they were so diddy that you didn't feel like you had eaten much... even after your 6th?! Whatever the reason, I think miniature is the way forward with these. You should be able to get plastic shot glasses from your local pound shop/ dollar store easily enough- ours were £1 for 50.

Nutella Mousse Shots
Makes 8 individual portions (we use small tumbler glasses), or about 30 mini shots.

200g Nutella
300ml whipping cream
250g cream cheese 
1 tablespoon vanilla extract
14/ 154g Oreos (regular packet)
50g melted butter

1) Whizz the Oreos in a food processor until you have a fine crumb. Add in the melted butter and whizz again until combined. Divide into whatever you will be serving this in- a teaspoon is plenty for the shot glasses, or simply divide it evenly if you are doing individual portions. Place in the fridge to chill for at least 10 minutes.

2) Whip the cream until it forms stiff peaks. In a separate bowl, whip the Nutella and cream cheese until thoroughly combined.

3) Combine the whipped cream with the nutella cream cheese and add in the vanilla extract. Gently fold until the cream is completely mixed in, with no streaks.

4) OPTIONAL STEP. If you want an extra layer, we added in half a teaspoon of cherry butter as a layer on top of the Oreo base- think Blackforest gateau moussey goodness!

5) Fill the shot glasses/ tumblers with the nutella mousse- the shot glasses take a heaped teaspoon at least (this is made much easier if you have a piping bag).

6) You can eat these straight away (and will probably want to) but ideally chill them in the fridge for at least an hour to allow the mousse to set.