Nutella Mousse

1. 1

   Add the gelatin sheets to a bowl of water and hydrate for 5 minutes.

2. 2

   Beat the egg whites to soft peaks. Set aside.

3. 3

   Beat the heavy cream into whipped cream and set aside.

4. 4

   Add the milk to a saucepan and heat on medium heat. Drain the gentail and add to the milk. Dissolve using a fork. Remove from heat and add to a bowl.

5. 5

   Add the Nutella to the milk. Mix well.

6. 6

   Fold the Nutella mixture into the beaten egg whites.

7. 7

   Fold in the whipped cream to the Nutella mixture.

8. 8

   Fill individual bowls or a large bowl and refrigerate at least 2 hours.

* Per serving · 4 servings · Values may vary.

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