• 3 c. cold heavy cream, divided
• 1 T. cocoa powder
• 1 t.  vanilla extract
• Pinch of salt
• ¾ c. Nutella
• 1 c. Effie’s Hazelnut Biscuits, crushed
• 2 T. unsalted butter, melted
• 4 6oz. jars or ramekins
• 1 T. toasted hazelnuts, chopped (optional)
• 1 T. Effie’s Hazelnut Biscuits, crushed (optional)

Using an electric mixer or the whisk attachment on a stand mixer, whip 2 cups of heavy cream, cocoa powder, vanilla, and a pinch of salt––starting on low, then gradually whipping on high speed, until stiff peaks form, around 5-6 minutes.

Using a rubber spatula, gently fold in the Nutella until there are no white streaks left. The mousse can be stored in the fridge for up to 3 days.

Make the biscuit crust: In a small bowl, combine the crushed Hazelnut Biscuits and melted butter with a spoon, until it looks like the texture of sand. Evenly distribute mixture into the bottom of each jar, and smooth it with the back of the spoon so that it’s level. Set aside.

 Make the whipped cream: Using an electric mixer or the whisk attachment on the same stand mixer used for the mousse (that’s been washed), whip remaining cup of heavy cream on high speed, until stiff peaks form, around 5-6 minutes.

Using a medium spoon or cookie scoop, add Nutella mousse on top of biscuit crust. Aim to use 1/2- 3/4 cup of Nutella mousse per jar, so that there’s about 1/2-inch space between the mousse and the top of the jar (you want to leave enough room for the whipped cream).

Transfer the whipped cream to a piping bag or large Ziploc bag, pressing out any air bubbles to ensure that it pipes out smoothly. Snip off a small (dime-sized) opening at the tip.

Pipe the whipped cream on top of the assembled mousse cups. Finish with hazelnuts and additional crushed Hazelnut Biscuits (optional). Serve immediately or store in the fridge until ready to serve.