Peanut Butter and Nutella Chocolate Mousse

October 11, 2014 at 3:38 am

Peanut Butter and Nutella Chocolate Mousse


  • 1 1/2 cups chocolate ripple biscuits
  • 1/2 cup macadamias
  • 60g melted butter
  • 70g dark chocolate, chopped.
  • 65g peanut butter
  • 65g Nutella
  • 225ml Milk
  • 150ml cream
  • 2 eggs


1. BASE 1 1/2 Cups chocolate ripple biscuits, crumbed 1/2 cup macadamias, ground in food processor 60 g melted butter

2. For mousse 70 g dark chocolate, chopped 65 g peanut butter 65g nutella 225ml milk 150ml cream 2 eggs (I made I mini springform pan and 8 x 1/2 cup capacity muffin tray cases).

3. Prepare base ingredients and press into cupcake patty cases in muffin trays and mini springform pan. You can make all cupcake sizes if you prefer. Refrigerate for 15 minutes until firm.

4. Pre-heat oven to 160 degrees celsius.

5. Place peanut butter, nutella and chopped chocolate in a bowl and set aside.

6. On low heat place cream and milk in a small saucepan and bring to just below boiling point.

7. Pour cream over, peanut butter, nutella and chocolate and stir until smooth and melted.

8. Add eggs one at a time whisking gently until well combined.

9. Pour mousse into pre-prepared cases/pans.

10. Bake for 10 minutes for the cupcake size and 15 minutes if making the mini spring-form pans. You will know they are ready when they are JUST beginning to set.

11. Remove from oven to cool completely.

12. Serve with a dollop of thickened cream and fresh fruit or chocolate shavings.

Note: I like to serve mine chilled but room temperature would be okay if that is what you would prefer. Enjoy!

Pikelets with Chocolate Spread and Bananas

September 12, 2012 at 8:47 am



  • Breakfast Pikelets pack (can also use pancakes or crepes).
  • 1x small block of your favourite chocolate (100g+ will do).
  • Sweet William Nut-free reduced sugar chocolate spread
  • 1 small banana per person


1. Warm pikelets . I used Woolworths brand Breakfast Pikelets. You can also use ready- made waffles, pancakes or crepes. Set aside.

2. Warm 4 tablespoons of your favourite chocolate spread in the microwave in a small bowl for 15 seconds on high. I used Sweet William nut free 25% reduced sugar chocolate spread but you can definitely use Nutella or an alternative.

3. Slice 1 small banana per person into small slices.

4. Use 2 pikelets per person . Put one pikelet on plate, drizzle melted chocolate spread, top with half the banana slices, place another pikelet on top, drizzle more chocolate spread and place the remaining banana on top. Repeat this process until all serves are finished.

Note: Use 1 tablespoon of chocolate spread and 1 banana per person.