Ingredients:

  • 16 large, firm, ripe Strawberries (approx. 450 g / 1 lb)
  • Pinch of Sea Salt (optional, for washing/flavor)
  • ½ cup (120 g) Nutella Hazelnut Spread
  • 2 oz (55 g) Mascarpone Cheese, softened to room temperature
  • ½ tsp (2.5 ml) Pure Vanilla Extract
  • 1 tbsp (15 ml) Heavy Cream (35% fat), if needed for smooth texture
  • 1 tbsp Powdered Sugar (Icing Sugar), for dusting
  • ½ tsp Unsweetened Cocoa Powder, for dusting

Instructions:

  1. Wash and Dry: Gently wash the strawberries under cold water. Pat them completely dry using paper towels. Moisture is the enemy here.
  2. Hull and Hollow: Using a small paring knife, carefully remove the green tops (hulling). Then, using the tip of the knife or a small spoon, gently carve out a small, cone-shaped cavity in the center of the strawberry, being careful not to pierce the outer walls.
  3. Set Aside: Arrange the hollowed strawberries on your serving platter or a sheet tray.
  4. Combine Ingredients: Ensure the mascarpone cheese is at room temperature. In a mixing bowl, gently combine the softened mascarpone, Nutella, and vanilla extract. Use a spatula to fold until just combined and smooth.
  5. Adjust Texture (If needed): If the mixture feels too stiff to pipe, add the heavy cream, one teaspoon at a time, until the texture is pipeable but still holds its shape firmly.
  6. Chill (Crucial Step): Place the Nutella mousse into the refrigerator for 30 minutes. This is vital for stability and ease of piping.
  7. Prepare Piping Bag: Fit your piping bag with the desired tip (a star tip is recommended). Fill the bag with the chilled Nutella mousse.
  8. Pipe: Carefully pipe the filling into the prepared cavity of each strawberry. Start from the base of the cavity and spiral up to create an attractive peak that slightly overflows the top of the berry.
  9. Garnish: Just before serving, lightly dust the strawberries with powdered sugar and/or a whisper of cocoa powder using a fine-mesh sieve. Serve immediately.