Nutella mousse cake

Ingredients

• 200 g digestive biscuits
• 100 g butter
• 500 g cream cheese
• 400 g Nutella
• 300 ml heavy cream (35% fat)
• 100 g sugar
• 4 gelatin sheets

Step-by-step preparation

1. Crush the biscuits into fine crumbs. Melt the butter in a saucepan and add the crumbs. Mix well and press the mixture into a greased tart pan with a spoon until compact and even. Chill the pan in the fridge for about 30 minutes.
2. Meanwhile, soak the gelatin sheets in cold water for a few minutes. Squeeze out the excess water and set aside.
3. In a large bowl, beat the cream cheese with the sugar until well combined. Add the Nutella and mix well.
4. In another bowl, whip the cream until firm. Fold in the cream cheese and Nutella mixture gently.
5. Warm a little of the Nutella mixture in a saucepan and add the soaked gelatin. Stir well until completely dissolved.
6. Fold the gelatin mixture gently into the rest of the mousse. Pour it over the biscuit base and smooth the top with a spatula.
7. Chill the cake in the fridge for at least 4 hours until set.
8. To serve, decorate the cake with a little melted Nutella, berries or sliced almonds.