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Serves
0
Makes 4 small glasses
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Cook Time
02 h 15 m
Ingredients
- 150 gm Nutella
- 100 gm cream cheese
- 100 gm whipped cream
- 50 gm hazelnuts, roasted and chopped
- 15 gm cocoa powder, for dusting
- 5 gm instant coffee powder
Preparation
- Using an electric whisk, beat the cream cheese until soft and fluffy.
- Add Nutella and coffee powder and continue to whisk.
- Finally, fold in the whipped cream and whisk again until the consistency is absolutely smooth.
- Pour the mousse into the glasses. Dust each with cocoa powder and garnish with hazelnuts.
- Chill in the fridge for at least 2 hours before serving.
Pooja Dhingra, the head chef and founder of Le15 Patisserie, is Scroll Food’s Chef of the Month for November. Armed with a degree in hospitality from Cesar Ritz Colleges, Switzerland, and a Patisserie Diploma from Le Cordon Bleu, Chef Pooja returned home with the single goal of creating Parisian-style culinary experiences in India. Her success with Le15 Patisserie earned her the sobriquet ‘Macaron Queen of India’. Chef Pooja has been featured in national dailies and is a regular in fashion and lifestyle glossies not just for her abilities in the kitchen, but also as a dynamic businesswoman and inspiration to young women. She was selected by Forbes India for their ‘30 Under 30’ achievers list for 2014 and the Forbes 30 under 30 Asia list.
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