8 port
10 ingr
170 min
White mousse with crumble and Nutella

White mousse with crumble and Nutella®

White mousse with crumble and Nutella®

Two countries, one tasty Christmas

Mousse from France, crumble from Great Britain. Elegance and softness joining with crunchiness and some character. This is the nature of the dessert you're going to prepare.

So, be wise and be smart: some Nutella on top and a few decorations for the service.

Dessert? Check.

100g white chocolate
120g Nutella®
200g whipping cream
3 egg whites
6g gelatine leaves
50g butter
50g flour
50g granulated sugar
40g finely chopped hazelnut
a pinch of salt


Step 1

For the crumble, preheat the oven to 165° C (325° F). Line a baking tray with parchment paper

In a bowl, using your hands, combine the butter with the sugar then add the flour, the finely chopped hazelnuts and the salt

Step 2

Place the crumble on the baking tray, place on the middle rack of the oven and cook for 20 min. Remove it from the oven and let it cool down

Step 3

For the mousse, place the gelatine leaves in cold water for 10 min. In the meantime, melt the white chocolate in a bain-marie

In a pan heat the cream over medium heat

Squeeze the water from the gelatine leaves and add them to the cream. Stir and then pour on the melted chocolate. Let it cool down.

In a bowl, whisk the egg whites until stiff. With a spatula, gently add the egg whites to the chocolate mixture.

Step 4

Distribute the chocolate mousse in glasses and put them into the fridge to set for at least 2 hours

Remove them from the fridge. With a pastry bag, squeeze a layer of 15g of Nutella® on the top, sprinkle the hazelnut crumble and serve

There you have it!
White mousse with crumble and Nutella