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Nutella Mousse Cups with Oreo Crust and Fresh Strawberries Recipe

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4.1 from 39 reviews

  • Author: Amina
  • Total Time: 6 hours 40 minutes
  • Yield: 4 servings

Description

This Nutella Mousse Cups recipe combines a creamy Nutella mousse layered on a rich Oreo cookie crust, topped with whipped cream, fresh strawberries, shaved chocolate, and toasted hazelnuts. It’s a decadent dessert chilled to perfection, perfect for serving at gatherings or special occasions.

Ingredients

Mousse and Creme Anglaise

  • 1 egg yolk
  • 1 teaspoon white sugar
  • 2½ ounces heavy cream
  • 5½ ounces Nutella
  • 6 ounces heavy cream, divided

Crust

  • 1 package Oreo cookies
  • 1 tablespoon butter

Toppings

  • 1½ ounces whipping cream
  • 1 ounce hazelnuts
  • Fresh strawberries
  • Shaved chocolate

Instructions

  1. Make the Creme Anglaise: In a bowl, whisk together the egg yolk and white sugar until smooth and pale. Heat 2½ ounces of heavy cream in a saucepan until it reaches a boil.
  2. Combine Hot Cream and Egg Mixture: Pour the hot cream slowly over the egg yolk mixture while whisking continuously to temper the eggs and avoid scrambling.
  3. Cook the Mixture: Strain the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and reaches 180°F (82°C). Do not let it boil; the mixture should form a thin white foam or coat the back of a spoon.
  4. Prepare Nutella Mousse Base: Pour the warm creme anglaise over the Nutella and whisk until smooth and well combined.
  5. Cool Mixture: Let the mixture cool to room temperature before proceeding.
  6. Whip and Fold Cream: Beat the remaining 6 ounces of heavy cream in a bowl with an electric mixer until fluffy. Fold a small portion of the whipped cream into the Nutella mixture to lighten it, then carefully fold in the remaining whipped cream until fully incorporated.
  7. Prepare Oreo Crust: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
  8. Mix Crust: Melt the tablespoon of butter and combine with the crushed Oreo crumbs until evenly mixed.
  9. Form crust in cups: Press the cookie and butter mixture firmly into the bottom of four serving cups or glasses to create an even crust layer.
  10. Assemble Mousse Cups: Divide the Nutella mousse mixture evenly among the cups, spreading it gently over the Oreo crust.
  11. Chill: Cover each cup with plastic wrap and refrigerate for at least 6 hours, allowing the mousse to set and flavors to meld.
  12. Prepare Toppings: Whip 1½ ounces of whipping cream until soft peaks form. Toast the hazelnuts lightly for added flavor.
  13. Garnish and Serve: Before serving, top each mousse cup with a dollop of whipped cream, sprinkle toasted hazelnuts, add fresh strawberries slices and shave some chocolate over the top for decoration and extra taste.

Notes

  • Do not let the creme anglaise boil to prevent curdling.
  • Chilling the mousse for at least 6 hours ensures a firm and creamy texture.
  • Use fresh strawberries and freshly shaved chocolate for best flavor and presentation.
  • To toast hazelnuts, place them in a dry pan over medium heat for 3-5 minutes, stirring frequently until fragrant and golden.
  • Ensure the heavy cream is cold before whipping to achieve the best volume.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Refrigeration
  • Cuisine: International

Find it online: https://aminabakes.com/nutella-mousse-cups-with-oreo-crust-and-fresh-strawberries-recipe/