Nutella Mousse

with cookies

Nutella Mousse

  • 50 g hazelnut cream
  • 70 ml heavy cream
  • 120 ml milk
  • 20 g coconut oil


Boil the milk with the coconut oil and mix it.


Dissolve the hazelnut cream in the mass and stir until smooth with the cream.


Fill the mass directly through an iSi funnel & sieve into a 0.25 liter iSi Whip. Leave to cool for at least 3 hours. Screw on an iSi Professional Charger, shake 6-10 times and serve cold.

Simply double the ingredients with a 0.5 liter iSi Whip.

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