This 2 ingredient Nutella mousse is a super delicious dessert that comes together in under 10 minutes. It is light, airy, velvety and so decadent. Make it at home using my easy and quick recipe (eggless, vegetarian, gluten-free).
Here are some more Nutella recipes that you must try – Nutella Brownies and Nutella Coffee
About This Recipe
Nutella mousse is probably the easiest dessert that you can ever make! You just need 2 ingredients to prepare this rich, light, airy and decadent mousse – Nutella and Heavy whipping cream.
This is an easy and quick dessert that you need to try when you are craving something sweet and want it on your table in no time. I like to make it for special occasions like anniversaries, or birthday party celebrations.
It is also great to make for parties when you want to make something easy and less time-consuming but want your guests to swoon over it. Garnish it with holiday-themed sprinkles and you will have a quick dessert ready for the 4th of July, Valentine’s Day, Halloween, or Christmas.
The trick to make a perfect velvety Nutella mousse is to measure the ingredients correctly. The Nutella and whipped cream ratio make or break this easy dessert.
Although you can eat it right after making it, I like it best when it’s been chilled for 1-2 hours. It stays good in the refrigerator for several days but is best when eaten fresh.
Set it in a large glass bowl or pipe in shot glasses for individual servings.
Check out the detailed video recipe on my youtube channel by clicking here – Nutella Mousse
If your Nutella has become hard because of refrigeration, then microwave it for a few seconds. It should be soft and spreadable which will make it easier to fold in the whipped cream.
Add a little fine sugar while whipping the cream if you like the mousse sweeter. I find the sweetness from Nutella perfect for my taste.
Top the mousse with hazelnuts, Ferrero rocher, and chocolate chips for a crunch and to make it look even more appealing.
How to make Nutella Mousse?
Pour 2 cups heavy whipping cream into a large mixing bowl. The cream must be chilled to whip perfectly. Read this article to get a lot of tips on how to whip cream to make stiff peaks.
Whip until stiff peak forms using an electric mixer or a wire whisk. Wire whisking will need a lot of muscle work though. You can also use your stand mixer fitted with a whisk attachment to whisk the cream.
Gently fold ¾ cup Nutella into the whipped cream using a rubber spatula until evenly incorporated.
Transfer this mixture into a piping bag fitted with a large nozzle and pipe the mousse in serving glasses. I like to use shot glasses as the amount is perfect for a single serving. (or you can simply scoop it into a large dish).
Garnish with toasted and chopped hazelnuts and dark chocolate chips. Chill it for at least 2 hours until set and serve or store in the fridge, covered, for up to 4 days.
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Nutella Mousse Recipe
- 2 cups heavy whipping cream ((8 oz), chilled)
- ¾ cup Nutella
- ¼ cup chopped toasted hazelnuts
- ¼ cup dark chocolate chips
- Pour heavy whipping cream into a large mixing bowl.
- Whip until stiff peak forms.
- Gently fold Nutella into the whipped cream using a rubber spatula until evenly incorporated.
- Transfer this mixture into a piping bag fitted with a large nozzle and pipe the mousse in serving glasses (or you can simply scoop it into a large dish).
- Garnish with toasted and chopped hazelnuts and dark chocolate chips. Chill it for at least 2 hours until set and serve or store in the fridge, covered, for up to 4 days.
Hey I just made this but I have a doubt. After folding in the nutella, the mousse has become a little softer and the peaks are gone. It’s a little runny and I want to use it as a filling for cake so will refrigeration firm it a bit as I need a proper chocolate mousse consistency! Thanks in advance 🙂
It will set a little after refrigerating.
Does this recipe use 8 oZ or 16 oz of whipping cream?
Im also planning to make nutella mousse as a cake filling, im wondering if it hardened after refrigeration and how was it? Im afraid it might be runny when they cut the cake.
It will be like whipped cream, not hardened.
I’ve used this recipe twice before and me and my whole family LOVE it. I’ve made multiple different mousses, and this one is by far my favorite. Highly recommend.
Can you make day before event & keep refrigerated?