Nutella Mousse

5 from 1 vote

Let's whip up this easy 3 ingredient Nutella mousse! Light, creamy, and rich with chocolate hazelnut flavour, it's the perfect simple dessert for Nutella lovers.

Prep Time12

Cook Time3

Chilling Time3

Total Time3 15

Servings: ½-cup servings

Calories: 812kcal

Author: Natalie | Sweetness & Bite

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

Metric - US Customary

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.

Video

Notes

Cream – The cream you need 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 be known as full cream, heavy cream or heavy whipping cream. 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.

Chocolate – Choose a good-quality milk chocolate. I prefer to chop up a block of eating chocolate – only use chocolate chips if they say on the packet that they are suitable for melting.

Nutella - You can make both the mousse and the ganache from one 400g (or 13oz) jar of Nutella (with a little left over).

Nutrition

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