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6-step fluffy Nutella cloud over some crumbly cookie rubble. Perfection!
Grease an 8×8 inch pan very well with butter and set aside.
To make crust, blitz the chocolate biscuits in a food processor until they are reduced to crumbs. Add 3 tablespoons of Nutella and butter and process until well combined. Press into pan evenly.
To make the mousse, beat the cream cheese in a large bowl until light and fluffy. Add sugar, remaining Nutella and heavy cream and beat until fluffy, about 5 minutes.
Pour over the crust and cover with cling wrap. Refrigerate overnight, or at least 4 hours.
Scoop out and serve!
Note: For the biscuit crust, I used a pack of Marks & Spencer’s chocolate digestive biscuits. Totally gorgeous but any kind of oaty biscuits will work well here.
This dish is so easy to make and, in comparison to its traditional cousin, can be made as low fat as you desire (using fat free Cool Whip and sugar free pudding mix). The molasses cookies add a spiciness not often found in a traditional pie crust. If you don’t like the flavor of molasses, you could always substitute ginger snaps, but the soft molasses cookies are a delicious addition.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!