Nutella and Raspberry Mousse-wiches

Not to brag, but these were really pretty awesome. The cookies themselves – decent. The mousse – pretty tasty. Together? Way better than the sum of their parts. I love it when that happens. All of the family members present seemed to heartily approve, although to be fair, half of them were teenage boys. In any case, I would absolutely make these again. And again. They’re pretty quick, easy to store in the fridge or freezer, and a good summer crowd pleaser.

Nutella and May and Stuff.

Nutella and May and Stuff.

Nutella and May and Stuff.

Nutella and Raspberry Mousse-wiches

Makes about 14 sandwiches.

For nutella cookies:

  • 2 sticks salted butter, room temperature
  • 2 c. sugar
  • 2/3 c. nutella
  • 2 tsp. vanilla
  • 3 c. flour
  • 2/3 c. cocoa powder
  • 2 tsp baking powder
  • 2/3 c. milk
  • 6 oz. chocolate chips
  • sea salt
  1. In a large bowl, cream together butter and sugar until light and fluffy.  Add vanilla extract and nutella and mix until well combined.
  2. In a medium bowl, sift together flour, cocoa powder, and baking powder.  Stir until fully incorporated.  Add flour and milk to nutella mixture in two or three batches – starting and ending with the flour mixture, and stirring to incorporate between each addition.  Add chocolate chips and mix in.  Cover dough and refrigerate for half an hour.
  3. Preheat oven to 325°F.  (340 if you’re in Colorado!)  Place spoonfuls of chilled dough on baking sheet and flatten into rounds with your fingers.  Sprinkle a tiny bit of sea salt on each cookie, if desired.  Bake for 11-13 minutes.  Allow to cool slightly on the pan, then remove to a wire rack or plate to finish cooling.
For the raspberry mousse:
  • 1 6 oz. container fresh raspberries, gently washed
  • 1/2 stick unsalted butter
  • 1/3 c. sugar
  • 3 egg yolks, lightly beaten
  • pinch of salt
  • 1-2 tsp. lemon juice
  • 3/4 c. heavy whipping cream, well chilled
  • pinch cream of tartar
  1. In a heavy bottomed saucepan over medium-low heat, melt butter.  When fully melted, add raspberries, sugar, egg yolks, and salt.  Stir constantly (to avoid scrambling the yolks) for 10-15 minutes, gently crushing raspberries against the side of the pan.  When custard has thickened and is bubbling gently, remove from heat and allow to cool completely.  Press through strainer if desired (I left mine with the seeds in).  When cool, add lemon juice and stir to incorporate.
  2. In a cold bowl, whip cream and cream of tartar until it holds stiff peaks.  Mix in raspberry custard with a whisk.  Place a heaping spoonful of the raspberry mousse between two nutella cookies.  If serving within a few hours, keep cookie sandwiches in fridge.  If keeping longer, place in freezer, wrapped tightly in plastic wrap.  Allow to thaw 20 minutes before serving.

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