No Bake Nutella Chocolate Mousse Pretzel Pie
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus 1 hour freezing time
Cooking time: 0 minutes
- 175g/6ozs. pretzels
- 125g/4ozs. butter, melted
- 250g/8.83ozs chocolate
- 2 cups cream
- 1 cup Nutella
-
250g/8.83ozs cream cheese, softened (you can use light cream cheese as it tends to be softer)
-
1 tablespoon coconut oil
Step 1 - Take 50g/1.7ozs of the pretzels and set aside. Take the remaining 200g/7ozs of pretzels and grind in a food processor to become fine crumbs. It takes a bit longer than biscuits. Mix with the melted butter and press into a well greased pie dish. Only press into the base of the pie (I know this goes up the sides but don't do the sides, the base is enough. Refrigerate.
Step 2 - Line a baking tray with parchment. Melt the chocolate and dip the remaining 50g/1.7ozs of pretzels in the chocolate (I dipped one half of them in). Place in the fridge to set.
Step 3 - Whip the cream until you get soft peaks that can still hold a shape. Transfer to a bowl. Switch to a beater attachment and beat the cream cheese and Nutella until smooth. Fold in the whipped cream. Spoon into the prepared pie dish and freeze for 1 hour.
Step 4 - Remelt the chocolate and add the coconut oil. Pour the chocolate across the top of the pie and spread to the edges with a spatula. Place choc dipped pretzels around the edge and allow chocolate to set. Keep in the fridge.