I have no grand allusions that this food blog is going to catapult me to Pioneer Woman fame. All I really want to do is make delicious food for my family and share it with all of you, and maybe a few of you will like it too. I don’t make recipes that are elaborate or complicated or call for exotic ingredients. I make food for real people, and I’m incredibly honored that so many of you have responded positively to the recipes I post. I sincerely want to thank each and every one of you who stops by occasionally to see what I’m cooking. I wish I could invite all of you over for dinner!!
I chose these tartlets to share today because I think they represent my food philosophy perfectly since they’re so simple, quick, and delicious. Plus, Nutella is the main ingredient, and if I could build an entire food philosophy around Nutella, I TOTALLY WOULD. These tartlets are so delectable, and it’s incredibly hard to eat just one. Trust me, I tried! (And failed. About 10 times.) I had a ton of filling left over even though I used all the phyllo shells, so I used the rest to frost a batch of brownies. I heartily recommend that you do this too. The Nutella mousse tasted amazing on top of the brownies!
I’d love to hear from all of you today! Who are you? Have you tried any of the recipes? And what would you like to see from my blog in the next 500 posts?
Thank you again for reading!
Nutella Mousse Tartlets
adapted from Joelen’s Culinary Adventures
1 1/2 cups Nutella
2 cups heavy whipped cream
3 packages phyllo shells
1. Place the Nutella in a large mixing bowl and set aside; place phyllo shells on a serving platter and set aside.
2. In the bowl of a stand mixer, beat the cold heavy whipping cream on medium high heat with the whisk attachment to stiff peaks.
3. Carefully fold the whipped cream into the Nutella in the large bowl until fully incorporated. Transfer the mixture into a pastry bag or large gallon sized plastic storage bag with a corner snipped off. Carefully pipe the Nutella mousse into the phyllo shells. Refrigerate.