Nutella Mousse
This post may contain affiliate links to products I recommend. I receive a small commission at no cost to you if you make a purchase using my link.
This creamy Nutella mousse is made with just 3 ingredients (and a couple of optional ones if you like). It has a deliciously rich chocolate hazelnut flavour and is an easy no-bake dessert recipe.
As someone who still vividly remembers trying Nutella for the first time when staying at a friend’s house as a child, it’s no surprise that I love making recipes with Nutella as an adult. The only surprise I have here is that while I already have a Nutella milkshake recipe, it’s taken me this long to add a Nutella chocolate mousse to my collection of easy mousse recipes.
Like all of those, this recipe is very easy to make and is the perfect make-ahead dessert.
Some easy Nutella mousse recipes only use 2 ingredients – Nutella and cream, but I find that an eggless mousse sets better with some actual chocolate involved, so this is a 3 ingredient Nutella mousse recipe, and we’re using a little bit of milk chocolate. The chocolate also helps the mousse hold its texture for longer when you’re making it ahead of time and storing it in the fridge.
Scroll down to the recipe card for the full ingredients list and printable recipe, or keep reading for ingredient tips and process photos.
Ingredients
- Nutella – I used name-brand Nutella, but other brands of chocolate hazelnut spread that have a similar consistency to Nutella should also work. I haven’t tested this recipe with any “natural”/”healthy”/low-sugar types of spreads, nor any kind of homemade spreads, so I can’t say for sure whether they will work. You can make both the mousse and the ganache from one 400g jar of Nutella.
- Milk Chocolate – Choose a good-quality milk chocolate for this recipe, for the best flavour. I prefer to chop up a block of eating chocolate – only use chocolate chips if it says on the packet that they are suitable for melting. To make the mousse less sweet, you can use dark chocolate.
- Cream – The cream you need for this recipe is known by different names in different countries. Here in NZ, it’s usually called standard cream or whipping cream; in other countries, it may also be known as full cream, heavy cream or heavy whipping cream. Double cream is generally too thick for this recipe, it contains a lot more fat (although the fat content can vary by country). Long story short: for best results, choose a pourable cream that is around 35% fat. Make sure that it says on the bottle/carton that it is suitable for whipping.
Optional Ingredients:
- Hazelnut extract – I find that the hazelnut flavour of the Nutella isn’t quite as pronounced when the mousse is chilled, so I like to add a few drops of hazelnut extract to make up for that. It’s not a common extract that everyone has on hand, though, so you can leave it out if you don’t have it.
- Chopped hazelnuts – to decorate the mousse. I just used raw hazelnuts, but you can use roasted and skinned hazelnuts if you like. See below for other decorating/serving suggestions.
How to Make Nutella Mousse
The best thing about eggless chocolate mousse is that it’s basically a melt-and-mix recipe.
Chop the chocolate and pop it into a large heatproof bowl with the Nutella.
Heat half of the cream to just below a boil, then pour it over the chocolate and Nutella and let them melt.
Slowly whisk until combined, then add in the rest of the cream and the hazelnut extract (if using).
The mixture needs to be well-chilled before whipping. It’s great to do this the day before and chill it overnight, but there are instructions in the recipe card for chilling it faster in the freezer.
Whip the mousse until medium peaks form. The mousse should hold its shape, but be careful not to overwhip it or it will become grainy. It’s better to underwhip than overwhip.
I find it better to use a handheld electric mixer, as it’s much easier to accidentally overwhip the mixture in a stand mixer. If you only have a stand mixer, keep a close eye on the mousse as it whips.
The mousse can either be spooned or piped into serving glasses.
You can serve immediately for a very creamy, soft mousse, or it can be chilled to set slightly and give you a fluffier mousse.
I served the Nutella mousse two ways – some topped with a quick Nutella ganache and some topped with a swirl of whipped cream. I also sprinkled them with some chopped hazelnuts. Here are some other serving suggestions.
- Top with shaved or grated chocolate, chocolate chips, or chocolate sprinkles.
- Top with whole or chopped Ferrero Rocher chocolates.
- Drizzle with some extra Nutella (warm it slightly to make it drizzleable).
- Drizzle with caramel sauce or chocolate caramel sauce.
More Mousse Recipes
Easy Chocolate Mousse – My original 3-ingredient chocolate mousse recipe.
Easy Baileys Mousse – Creamy mousse with Baileys Irish Cream.
White Chocolate and Strawberry Mousse – Smooth white chocolate mousse topped with macerated strawberries.
Nutella Mousse
Ingredients
For the Mousse
- 225 g Nutella
- 125 g milk chocolate
- 500 g whipping cream see notes
- ¼ teaspoon hazelnut extract optional
- 50 g chopped hazelnuts optional, to decorate
For the Nutella ganache
- 60 g whipping cream
- 150 g Nutella
Instructions
To make the Nutella Mousse
- Chop the milk chocolate into small pieces, then place it into a large heatproof bowl and add the Nutella.
- Heat half of the cream in a medium saucepan over medium-high heat until it just begins to boil around the edges.
- Pour the hot cream over the chocolate and Nutella. Leave for a few minutes for the chocolate and Nutella to melt, then whisk until the chocolate is completely melted and the mixture is smooth.
- Whisk in the remaining half of the cream and the hazelnut extract (if using).
- Cover and chill the mixture until it is very cold. This can either be done in the fridge or freezer.Fridge – refrigerate for several hours or overnight.Freezer – place in the freezer for 1 hour, stirring every 10 minutes to make sure it doesn't freeze around the edges.
- Once the mixture is fully chilled, whip it with an electric hand mixer, or with the whisk attachment on a stand mixer, until peaks form. Be very careful not to overwhip it, as the mixture will start to separate and become grainy. If using a stand mixer, only use medium speed and watch it carefully; it can become overwhipped very quickly.
- Pipe or spoon the Nutella mousse into serving glasses or bowls.
- Serve the mousse immediately for a softer mousse texture, or refrigerate for at least 30 minutes for a fluffier texture.
- Storing the Mousse: Cover individual glasses or bowls with plastic wrap, or place them all into a large airtight container and refrigerate. The whipped mousse will keep well for several days.The unwhipped mousse mixture will keep well for 1-2 days before whipping.
To Make the Nutella Ganache
- In a microwave-safe jug, heat the cream until almost boiling. Add the Nutella and leave it to melt for a few minutes. Whisk until combined and then leave to cool to room temperature before spreading on top of the mousse.
- Add the ganache just before serving the mousse for a soft, shiny ganache topping, or add it before chilling the mousse if you want a firmer topping. It will lose a little bit of its shine as it chills.
- Sprinkle with hazelnuts if desired.