Chocolate Mousse (no eggs)


1 container Nutella chocolate spread

3 containers sweet cream (1 container = 250 ml)


  1. Over double boiler, carefully blend chocolate with one sweet cream.  Mix well, and cool.
  2. Stiffly beat 2 remaining containers of cream.
  3. Fold chocolate mixture into cream and refrigerate at least 8 hours, preferably overnight.

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