Nutella Espresso Mousse

Tomorrow is Valentine's Day! I know a lot of people think this is a Hallmark holiday, but it is nonetheless a great day to show that special person in your life how much you love them. And what better way to show that, than in the form of food, by making a dinner at home from scratch rather than going out. We always stay home, but that is because Valentine's Day is also my husbands birthday. I always cook him a special by request meal and tomorrow will be no different. He picked a wonderful authentic German meal for his birthday dinner and he could not be more excited about it. If you are a fan of my facebook page you know I have already spilled the beans of what I'm cooking. The recipes will certainly be featured soon. Anyway, I'm sure a lot of you already have your dinner plans for tomorrow firmed up as well, but if you are still looking for that final touch without a lot of fuss, then look no further.

Sometimes we tend to "over-think" desserts when in reality, simple can just be as effective and tasty. I had it in my head that I wanted to feature a chocolate mousse. After looking through some of my cookbooks I knew I didn't want to mess with raw eggs in my recipe that many versions suggested. I was looking for something simpler. I also wanted to kick up the flavors so instead of chocolate I decided I was going to use Nutella. Trying to think of ways to enhance the hazelnut flavor, Frangelico liqueur was my logical choice and to take it just a step further I figured espresso powder would harmonize with the mousse as well. For the espresso powder I have come to love the Starbucks Via packets. They pack a lot of flavor and incorporate beautifully into wet or dry ingredients.

This recipe literally does not get much easier and with only a handful of ingredients it won't break the bank either. Heavy Cream, a Starbucks Via packet, Frangelico liqueur and of course the star of this concoction; Nutella. The ingredients get mixed with a handmixer until everything comes together and the mixture forms soft peaks. Fill into your favorite dessert glasses and chill for a few hours in the refrigerator. Before serving, you can top the mousse with additional whipped cream or simply place some fruit on top. Easy, yet elegant, and the flavor is amazing! It tastes rich, full of chocolate with a hint of coffee. Even my non-chocolate loving husband gave this one the thumbs up. Think of this one as a chocolate pudding for grown-ups and spoil your special someone with this recipe tomorrow, he or she might thank you later ;o)

Nutella Espresso Mousse
(A Susi's Kochen und Backen Original) 
~makes 4 servings~

(Printable Version)

Ingredients:
1 cup chilled heavy cream
1 Starbucks Via Italian Roast Packet (1/2 teaspoon of espresso powder will work also)
 2 tablespoons Frangelico liqueur (Kahlua would be wonderful as well)
3/4 cup Nutella
Whipped Cream and Berries for topping (optional)

Preparation:
Combine heavy cream and espresso powder in a medium mixing bowl. Stir together. Add Frangelico and Nutella. Beat with an electric mixer 1 minute. Scrape down the sides and continue beating until soft peaks form. At this point the mousse is very soft/loose, but will firm up once chilled. Divide the mixture into the serving dishes of your choice and chill at least 2 hours in the refrigerator.
If desired, top with additional whipped cream or berries just before serving.

Chocolate Chip Cookies 3-Ways

 

Everyone has to have a "go-to" Chocolate Chip cookie recipe. It doesn't matter what age you are, there is nothing better then a tall glass of milk along with a freshly baked cookie. My cookie recipe is a fairly basic one that always delivers the perfect combination of crunch and chew. This time though I decided to "play" around and add my own touches to it. There are 3 cookies : Coconut-Cranberry-Chocolate Chip, Espresso Chocolate Chip and of course the old favorite Chocolate Chip. I had my taste tester Lukas give them all a big thumbs up!

Chocolate Chip Cookies 3-Ways

(Print this Recipe)

Ingredients:

2 1/4 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 sticks unsalted butter, softened

3/4 cup white sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

2 large eggs

1 (11.5 ounce) package Ghirardelli 60% Cacao Bittersweet Chocolate Chips

1 cup chopped Walnuts

1 packet Starbucks Via Ready Brew Italian Roast (extra bold)

1/2 cup sweetened Coconut

1/4 cup Craisins Cranberries

Directions:

Preheat oven to 375 F.

Combine flour, baking soda and salt in medium bowl and give it a good whisk to get any lumps out.  

Beat butter, white sugar, light brown sugar and vanilla extract in large mixer bowl until creamy and light in color. Add eggs, one at a time, beating well after each addition. 

Gradually beat flour into the butter/sugar/egg mixture.

Stir in chocolate chips and nuts.

Divide dough into thirds.

Add the Starbucks Via to one third.

Add coconut and cranberries to another third.

And the final third of dough will stay as is.

Drop the dough by rounded tablespoons onto a parchment lined cookie sheet .

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheet for a couple of minutes and then transfer the cookies to a wire rack to cool.

Coconut-Cranberry Chocolate Chip

Espresso Chocolate Chip

Chocolate Chip

Tips for Great Cookies:

• I always line my cookie sheets with Parchment paper, even if they are non-stick
• In order to prevent over-salting my cookies I like to use unsalted butter
• I let all my ingredients  come to room temperature before starting to bake
• Invest in good quality ingredients. If I spent the time, I want to have the best possible end product.
• A good chocolate or chocolate chip is a must. The cookies can be made with any kind of chocolate chip but in my opinion with a darker chocolate the cookies don't get over powered with sweetness. There are a lot of brands of chocolate out there. You can go VERY wrong with cheap chocolate. I found that Ghirardelli or even Lindt Chocolate (chopped by hand) provide the best flavor without breaking your pocket book
• Buy an Ice Cream Scoop, it will produce uniform cookies every time
• And most of all, have lots of milk on hand. Trust me, you'll need it ;o)