Portions / number of people:
Preparation time: 15 minutes
Cooking time: 5 minutes
Sponge cake plate of chocolate or crumbled Oreo cookies with butter.
For the Mousse:
-400ml double cream
-1/ 2 cups of milk
-3leaves of gelatine
-75Gr of cream
-75g of fondant chocolate
-30Gr of butter
-Place the base of the cake (crumbled cookies or cake) in a removable cast.
-We remojamos the gelatine in a bowl of cold water.
-Fudimos to the bath maria the Nutella.
-Heat half a glass of milk and get rid the gelatin leaves in it.
-Add the Nutella and mix the ingredients well.
-We tune the mixture off the heat.
-Assemble the cream separate egg whites.
-Mix the cream and the egg whites mounted with the Nutella already gently warm to be not put down.
-Pour the mousse on the basis of the mould.
-We put in the freezer a couple of hours until set.
-Heat the cream to a boil.
-Remove from fire and add the chocolate and butter, and stir well until ingredients are fully integrated.
-Pour topping over the already curd mousse.
-We decorate with almond crocanti.