Nut nougat mousse

Ingredients for 4 servings:

• 175g Nutella
• 1 tbsp instant espresso coffee powder
• 1 tbsp cocoa powder
• 250 g sour cream
• 100 g whipped cream
• 25 g chopped pistachios
• 1 small apple
• some lemon juice
• Mint, for garnishing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Mix the hazelnut nougat cream, espresso powder, cocoa, and sour cream in a bowl. Whisk with a hand mixer until stiff peaks form. Whisk the cream until stiff peaks form. Fold the pistachios (except for a few for garnish) and the whipped cream into the cream. Wash the apple, quarter it, and remove the core. Cut the apple quarters into small cubes and immediately drizzle with a little lemon juice to prevent them from turning brown. Pour the mousse into glasses. Arrange the apple cubes on top and sprinkle with the remaining chopped pistachios. Refrigerate until ready to serve. Tip: It looks particularly attractive when served in homemade chocolate molds. Chop 150g of chocolate and melt it over a warm water bath. Pour a little chocolate into each of 8 muffin paper cups and spread the chocolate up the sides with a spoon or silicone brush. Allow the chocolate to harden completely in the refrigerator. Then carefully peel the paper off the chocolate molds and fill them with the mousse.