Nutella mousse

6 Servings

Ingredients

for the crust:
100g vanilla biscuit (petit-beurre)
70g butter, melted
1 tbsp white sugar
1 tbsp cocoa powder

For the mousse:
1 tsp gelatin powder
3 tbsp cold water
250 ml cream
3tbsp cream cheese, at room temperature (or Mascarpone)
100g Nutella
2 tbsp white sugar

For decoration:
Chocolate Pearls

Directions
First make the mousse – 
Put the water in a small saucer and sprinkle over the gelatin. Wait about half an hour until the gelatin absorbs all the liquids.
Mix the cream cheese with 2 tablespoons of the cream until softened and smooth.
Add Nutella and mix together.
Add sugar and stir.
Heat the gelatin for 10 seconds in the microwave until melted (if there are still grains that do not melt, heat for another 2 seconds.) Do not boil the gelatin.
Add the gelatin to the mixture and stir well.
Whip the cream into a soft whipped cream.
Gently fold one third of the whipped cream into the Nutella mixture and unify.
Add the rest of the whipped cream and gently combine.
Transfer the mixture to a 2.8" half-sphere pan, straighten and place in the freezer for about 5 hours, until it is completely frozen.

Make the crust:
Use a food processor to pulse the biscuits to a thin breadcrumb.
pour in the melted butter, sugar and cacao powder and combine well.
Pour the mixture over baking paper, place another baking sheet on top and roll with a rolling pin to a thin sheet.
Transfer to a flat surface and place in the freezer for 15 minutes.
Remove the base from the freezer and cut circles with a round cookie cutter, as the base diameter of the mousse.
Place in a serving dish.
Remove the mousse from the freezer and put out from the mold.
Place each dome on the crust. Wait a few minutes for softening and decorate with chocolate pearls.