It was the year 1946, a few months after the end of the World War II, a young confectioner had a vision; an affordable luxury made of a small amount of cocoa and lots of hazelnuts. He created Giandujot, or Pasta Gianduja. Produced as loaves wrapped in aluminium foil, giving the opportunity for both the rich and the less privileged to enjoy the sweetness of chocolate.
Fast Forward a few years later, when this confectioner’s son took over the family business and developed his father’s recipe, giving it spreadability, which meant less can go a longer way. It was in 1964 that Michele Ferrero made the first batch of his infamous Nutella spread.
Fifty years later, Nutella has turned into a global phenomenon. People might hate on the publicity and the widespread love of Nutella (yes, those people do exist), but that doesn’t change the fact that it had an immense effect on the world of chocolate.
Last weekend, we heavy-heartedly bid fair well to the man behind this creation.
In his memory, and for the love of Nutella, I whipped up an easy, light-as-air cheesecake mousse dessert, stacked over a layer of cookies and whipped cream. What better way to celebrate his life than with a decadent mixture of sweet and salty? (Need I add that it’s no bake too?)
No-Bake Nutella Cheesecake Mousse.
Yields: 8-9 servings.
For the crust:
- 15 oreo cookies, crushed. (I used the food processor)
- 40 grams melted unsalted butter.
For the Filling:
- 250 grams cream cheese, room temperature.
- 200 grams Nutella
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream, whipped.
- In your food processor, mix together cookie crumbs and melted butter. Divide them evenly between your containers.
- Beat the cream cheese and Nutella until smooth, then add the vanilla extract.
- With a spatula, fold in the 2/3 of whipped cream.
- Spoon (or pipe) in the mix on top of the crust, and top off with a dollop of remaining whipped cream.
- All that’s left to do is refrigerate and enjoy!!
buon appetito 🙂