Hazelnut Chocolate Mousse
16 oz carton of heavy cream
2 tbsp powdered sugar
1 tbsp vanilla extract
1 cup Nutella (hazelnut chocolate spread)
In a large bowl, add cold heavy cream, using an electric mixer beat on medium speed until cream thickens, add powdered sugar and vanilla and continue to beat until cream forms soft peaks, about 5 more minutes. Add Nutella and beat until well combined, maybe another minute. Spoon into a plastic bag or piping bag and fill small cups for mini desserts (as featured in picture).
**Another way to use this Hazelnut Chocolate Mousse in a Trifle. In a trifle dish or a clear bowl, layer angel food cake of white cake chunks, strawberries and Chocolate Mousse.