Hazelbutter Mousse with Cookie Crumbles and Raspberries
You will need
1 ½ cups Heavy Cream
3.5 oz Dark chocolate for melting
½ cup Nutella
7 oz Raspberries
8 Royal Dansk Butter Cookies, grated
Whip 1 ¼ cups heavy cream and set aside. Heat up ¼ cup heavy cream in a small saucepan until approximately 104°F and mix in the Nutella. Fold in the whipped cream and spoon into 4 clear glasses. Refrigirate Hazelbutter Mousse for at least two hours.
Serve with fresh raspberries and grated butter cookies on top.