🇧🇷 Chef Léo Oliveira
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Three quick, no-bake cold filling recipes, ideal for cakes and desserts, highlighted by a Special Ninho Mousse with chunks of Laka Oreo.
Recipe Video
Ingredients
- 395g de Sweetened Condensed Milk
- 200g de Whipped Cream (Chantilly)Substitui por: creme de leite (200g)
- 300g de Whole Milk Powder
- 200g de Unsalted Butter
- 150g de Laka Oreo Bar opcional
- 400g de Firm Dulce de Leche
- 200g de Heavy CreamSubstitui por: chantilly
- 50g de 50% Cocoa Chocolate
- 400g de Melted Pure Chocolate
- 200g de Whipped Cream (for Nutella Mousse)
- 400g de Melted Pure Chocolate (for Nutella Mousse)
- 120g de Heavy Cream (for Nutella Mousse)
- 150g de Nutella or Hazelnut Spread
Instructions
In a stand mixer, start by beating the cold sweetened condensed milk and the room-temperature butter (softened like a pomade) for approximately one minute.
Dica: Cold sweetened condensed milk helps achieve the desired texture faster.
Stop the mixer and scrape down the sides to incorporate the butter, then beat for another minute.
Dica: The butter should be soft, but not melted.
Gradually add the whole milk powder, mixing slowly to incorporate. Continue beating for another minute.
Dica: Use whole milk powder, avoiding powdered milk mixtures, to ensure the correct flavor and texture.
Add the whipped cream and beat on medium speed until the mixture is uniform, ensuring everything dissolves.
Dica: This is the time to add chopped Oreo pieces, if desired.
Manually fold from the bottom, scraping the dough from the bottom of the bowl, and finish the incorporation.
Dica: The texture achieved allows for immediate use, but the filling will firm up more after chilling.
For the Alpino filling, beat the dulce de leche, add the heavy cream and 50% cocoa chocolate, and finally, incorporate the melted pure chocolate by beating it in.
Dica: This filling can be used immediately or refrigerated to firm up more.
For the Nutella mousse, mix the melted chocolate, heavy cream, and Nutella at room temperature to form a thick ganache.
Dica: Prefer semi-sweet chocolate for better flavor.
Gently fold the previously whipped cream into the Nutella preparation in stages until you achieve an airy and firm mousse.
Dica: Always fold from the bottom up to maintain the airy structure of the whipped cream.
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