4/5
(1 Votes)
Ingredients
- 1 tsp unflavored gelatin (from a 1/4-oz envelope)
- 3 tablespoons cold water
- 1/2 cup chocolate hazelnut spread (Nutella)
- 1/2 cup mascarpone (1/4 lb) - didn't add this
- 1 1/2 cups chilled heavy cream
- 2 tablespoons unsweetened cocoa powder - too chocolatey last time - didn't add this
- 3 tablespoons sugar
Preparation
Step 1
Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes.
Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes.
Whisk in chocolate hazelnut spread until combined and remove from heat.
Beat together cream, , and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks.
Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.
Spoon filling onto shortbread base in pan, gently smoothing top, then chill, covered, at least 3 hours.