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Nutella Cheesecake Mousse
Submitted by Jayne | Tenacious Tinkering on February 6, 2013 in Custards/Puddings, Desserts
| Prep Time Cook Time |
Servings 10 | Difficulty Easy |
Ingredients
- FOR THE CRUST:
- ½ pounds, ⅞ ounces, weight Chocolate-covered Digestive Biscuits (I Used Marks & Spencer’s Milk Chocolate Digestives)
- 3 Tablespoons Nutella
- 1 Tablespoon Butter, Room Temperature
- FOR THE MOUSSE:
- 8 ounces, weight Cream Cheese, Room Temperature
- ⅓ cups Brown Sugar
- ¾ cups To 1 Cup Nutella (depends On Your Generosity )
- 1 cup Heavy Cream, Cold
Preparation Instructions
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.
