For ➍250 g whipping cream
2 ts confectioner’s sugar, sifted
3 tbs Nutella, or more to taste, at room temperature
Whip the cream with the confectioner’s sugar until quite firm. Add the Nutella, blending it softly with a wooden spoon in round, loving motions. Now refrigerate the combined elements of your pseudo-mousse for 15 m.
Serve plain or garnished with sifted bitter Dutch cocoa, a cinnamon stick and a few mint leaves.
