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Nutella Mousse Pies

Nutella Mousse Pies with Caramelized Hazelnuts and Whipped Cream

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We strongly believe that a spoonful of Nutella makes everything better. Inspired by a past hit that matched peanut butter mousse with chocolate ganache, Chef Michelle is blending the spread with cream cheese for a rich, airy, chocolate-hazelnut mousse. Dolloped into individual graham cracker pie crusts and topped with sweetened whipped cream and candied hazelnuts, this is the perfect chilled dessert for those hot evenings when chocolate is the only thing that’ll hit the spot.
    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Michelle

    By Chef Michelle

    • Calories 510
    • Protein 5g
    • Total Carb 43g
    • Total Fat 36g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • cream cheese
      • 3 ounces
      • cream cheese
    • Nutella spread
      • 1/3 cup
      • Nutella spread
    • hazelnuts
      • 2 tablespoons
      • hazelnuts
    • granulated sugar
      • 2 tablespoons
      • granulated sugar
    • heavy cream
      • 1/2 cup
      • heavy cream
    • powdered sugar
      • 1 teaspoon
      • powdered sugar
    • vanilla extract
      • 1/2 teaspoon
      • vanilla extract
    • graham-cracker crusts
      • 4
      • graham-cracker crusts

    What You’ll Need

    • kosher salt
    • 8" small nonstick pan


    Soy, Milk, Tree Nuts, Wheat

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Set cream cheese and Nutella aside to soften at room temperature. Roughly chop hazelnuts. Place a large bowl and whisk in refrigerator—chilled tools make whipping cream easier.

    2. Caramelize Hazelnuts

      Caramelize Hazelnuts

      Place granulated sugar in a small nonstick pan over medium-high heat. Cook, stirring constantly to prevent burning, until sugar is melted and light amber. Then, immediately remove from heat and add chopped hazelnuts and a pinch of salt. Toss to fully coat hazelnuts, 1 minute, then transfer to a plate and set aside to cool.

    3. Whip Cream

      Whip Cream

      While hazelnuts cool, remove bowl and whisk from refrigerator. Whip heavy cream and powdered sugar until thickened and soft peaks form. Set aside.

    4. Make Nutella Mousse Filling

      Make Nutella Mousse Filling

      In a separate medium bowl, whisk together vanilla extract, softened cream cheese, softened Nutella, and ⅛ teaspoon salt until very smooth. Add half of whipped cream to bowl with Nutella, and gently fold until fully combined. Chill remaining whipped cream in refrigerator until ready to serve. Spoon Nutella mousse into graham-cracker crusts, dividing evenly. Place in refrigerator to chill for at least 10 minutes.

    5. Plate Nutella Mousse Pies

      Plate Nutella Mousse Pies

      Using your hands, break apart caramelized hazelnuts. Dollop remaining whipped cream over tops of pies and garnish with caramelized hazelnuts. Enjoy your dreamy dessert!

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