Can I add some softened gelatin to firm up mousse made with whipped cream?
Super easy and delicious recipe - 2 cups heavy cream and a cup of Nutella. I just wish it was a little denser/stiffer. It came out a little runny even with very stiffly whipped cream. Wondering if a little gelatin added to the cream before the Nutella gets folded in would help. Or any other ideas?