Nutella Whipped Ricotta Cups With Raspberry Purée
Quick Nutella Whipped Ricotta Cups With Raspberry Purée are a spin off of a traditional mousse, but take only minutes to whip up. They are super smooth, very decadent, and include a fresh fruit purée and homemade whipped cream.
- 15 oz jar Ricotta Cheese made with Whole Milk
- 13 oz jar Nutella Hazelnut Spread
- 6 oz Raspberries, puréed
- Homemade Whipped Cream:
- 1 pint Land O Lakes Rich & Creamy Heavy Whipping Cream (used 1 1/4 cup)
- 3-4 tbsp Powdered Sugar
In a food processor, blend the ricotta cheese until smooth. Add the Nutella and blend until it's nicely incorporated. Refrigerate until it sets up.
Purée the raspberries until smooth; set aside.
Layer some Nutella whipped ricotta among six small jars, add some raspberry purée, and then top off with the remaining Nutella mixture.
To make the whip, add 1 1/4 cup heavy cream and powdered sugar to a stand mixer fitted with a whisk attachment. Whip on medium-high speed until medium peaks form, about 3-5 minutes. (Don't over-beat, or the mixture will become butter-like).
Use immediately or cover tightly and chill in the refrigerator.
Right before serving, add the whipped cream to each Nutella cup.
*Nutella Mixture: Refrigerate until it sets up. This provides differentiation between the layers, and prevents the raspberry purée from sinking into the chocolate.
*Nutella Cups: Refrigerate until ready to serve. Bring to room temperature before serving.
*Whipped Cream: Add right before serving.