Chocolate/ Dessert/ No-Bake Desserts/ Nutella/ quick/ Trifle & Glass Desserts

Two Ingredient Nutella Mousse

October 23, 2013

2-ingredient Nutella Mousse | prettysimplesweet.com

I have no words to describe my love to Nutella. You can find me at midnight eating nutella out of the jar by the spoonful, as if it were a pint of Ben & Jerry’s Ice cream. I’m sure you do the same thing, right?

The 2 ingredient recipe for nutella mousse is just brilliant.

Nutella + a light, silky whipped cream = happy times

2-ingredient Nutella Mousse | prettysimplesweet.com

The key to success here is the nutella – whipped cream ratio. I experimented with many different ratios to get to the perfect mousse. I wanted it to be light, airy and smooth in texture, but rich in nutella flavor.

In order to get that silky, smooth texture, you need to whip the cream carefully. Over whipping will make it grainy. In my mixer, whipping one cup of whipping cream to the right texture takes about 1.5 minutes on medium high speed (but each mixer is different). Don’t wait until the whipped cream is stiff. The perfect consistency is when it holds its shape, but still has soft peaks. Basically, you want it to have the texture of shaving cream.

2-ingredient Nutella Mousse | prettysimplesweet.com

When the whipped cream is ready, add it to the nutella.  At first, only add a few tablespoons and whisk by hand to soften the nutella and make a smoother, lighter batter. Then fold the rest of the whipped cream into the batter gently using a spatula until mixed and smooth. Taste it while you mix, just because it’s yummy and you can 🙂 At this point the mousse will be too soft to serve. Pour it into serving glasses and chill in the fridge for at least two hours.

I like to serve mousses in a trifle bowl, together with little cups so everyone can share and take as much as they like. Just Look at the photos, doesn’t it look fancy?

2-ingredient Nutella Mousse | prettysimplesweet.com

You can garnish the mousse with hazelnuts, Ferrero Rocher or chocolate chips. All these toppings compliment the flavor of the mousse and add a crunchy texture.

I was planning on sharing some photos of the mousse after it was chilled so you could see how silky it was, but unfortunately when I opened the fridge a few hours later, it was all gone! Guess the sweets fairy came to visit (=my fiancé).

2-ingredient Nutella Mousse | prettysimplesweet.com

Do yourself a favor and go make this now. It took me 20 minutes, including washing the dishes!

4.7 from 6 reviews
Two Ingredient Nutella Mousse
Yields: about 6 servings
 
Ingredients
  • 1 cup Nutella (320 g/11.3 oz)
  • 2 cups heavy whipping cream, cold
Instructions
  1. Place the Nutella in a large bowl. If you like, microwave it for a few seconds to soften it. Then, let it cool slightly (Mine was soft enough so I didn’t need to microwave it).
  2. In a mixer bowl fitted with the whisk attachment, whisk the heavy cream until soft peaks form. Add 3 tablespoons of the whipped cream to the nutella bowl and whisk by hand until smooth. Gently fold in the rest of the whipped cream until combined and smooth.
  3. Chill the mousse to set for at least 2 hours.
  4. Garnish the mousse with chocolate chips/shavings, hazelnuts/nuts or Ferrero Rocher. Store in the fridge, covered, for up to 3 days.


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56 Comments

  • Reply
    raquel
    March 29, 2014 at 9:46 pm

    could i pipe this as a frosting on a cupcake??

    • Reply
      Shiran
      March 30, 2014 at 6:17 am

      Hi Raquel 🙂 Usually, it is not recommended to use a mousse as a frosting for cupcakes. Once you’re done making the mousse, it’s very soft and needs to be refrigerated for several hours until set. Then, if you try to pipe the mousse, it will break because of the whipped cream. Hope it helps 🙂

    • Reply
      Jenna
      March 30, 2015 at 6:29 pm

      Although I just tried Nutella for the first time today (and thus came across this website while looking for uses), I want to say that I have been using whipped cream and mousse for cupcake toppings for years.

      The key is to stabilize the whipped cream using PLAIN GELATIN. I’ve also heard agar agar can be used although I’ve never tried it.

      I intend to make this into icing for cupcakes myself, and I am pretty sure it will hold up. Thanks and Good Luck!

      • Reply
        Shiran
        March 31, 2015 at 9:10 am

        Hi Jenna! While it is possible to stabilize whipped cream or mousses by adding gelatin, in this specific recipe, once you’re done making the mousse, it’s very soft. But, another thing you can try is mixing the two ingredients together (cream and Nutella), chill that mixture for a few hours, then, using a mixer whisk it until stiff peaks form.

        • Reply
          Lilia Robin
          February 22, 2016 at 5:26 am

          So you mean mix the nutella and the heavy cream without whipping it?i mean without whipping the cream?then chill?

          • Shiran
            February 22, 2016 at 1:39 pm

            Yes, mix the Nutella and heavy cream together without whipping and place in the fridge, then once the mixture is chilled, whip it using the mixer (with the whisk attachment) until stiff peaks form. The mousse would still be quite soft though, so if you intend to serve it in glasses, I suggest to follow the recipe as is.

  • Reply
    Krisztina
    April 26, 2014 at 3:13 pm

    Dear Shiran, I am very happy to have found your nutella mousse recipe! My daughter and I are nutella-addicts so thank you very much for this quick and easy dessert. I have browsed your blog and found so many beautiful and yummy things! Please, keep posting. 🙂 All the best from Hungary, Krisztina

    • Reply
      Shiran
      April 26, 2014 at 9:20 pm

      What a sweet comment Krisztina, thank you so much! I’m so happy you and your daughter loved the dessert. Nutella is one of my favorite ingredients in the world, so there will be plenty of Nutella desserts for you 🙂

  • Reply
    Claudia
    May 27, 2014 at 11:20 am

    When I use whipped cream on cakes I stabilize it to keep it from breaking down. Use a product called “Whip it”. easy to use, works well. I might try to stabilize the whipped cream and then blend in the Nutella, see if I can get it to hold for a frosting.

    • Reply
      Shiran
      May 30, 2014 at 3:30 pm

      Hi Claudia! It’s definitely possible to stabilize the whipped cream and there are several ways of doing that such as using gelatin or instant vanilla pudding mix. Use the frosting immediately after making it, then keep the cake in the fridge 🙂

  • Reply
    Adam
    July 16, 2014 at 11:38 am

    That looks amazing – thanks for sharing this. The only problem is I don’t know if I would be able to keep the nutella long enough to use it in a recipe! It vanishes pretty quick when I’m around! I’m going to attempt to make this though…

    • Reply
      Shiran
      July 17, 2014 at 5:52 am

      Thanks Adam! I know exactly what you mean, trust me 🙂 Make this though! It’s worth it. It’s a airy version of Nutella.

  • Reply
    Ashley
    July 23, 2014 at 1:23 pm

    What a beautiful recipe 🙂 thank you for uploading. I can’t wait to make it! Is the measuring cup metric or imperial? So how many millilitres of cream in total? 🙂 yum Nutella mousse!

    • Reply
      Shiran
      July 23, 2014 at 1:34 pm

      Thank you Ashley! You’re gonna love this 🙂 And in my recipes, one cup equals 240ml.

  • Reply
    Erika
    August 3, 2014 at 10:49 pm

    Brilliant. 🙂
    I can’t wait to try it!!
    Pretty blog, congrat!
    Erika from NZ

    • Reply
      Shiran
      August 4, 2014 at 7:49 am

      Thanks Erika! You’re lucky being from NZ 🙂

  • Reply
    Jill
    September 15, 2014 at 12:05 am

    Yum!
    I crumbled three graham crackers and mixed them with a little melted butter. Then toasted it on a baking sheet at 400 a few minutes (until fragrant and golden).
    I let that cool then used it as a crumble topping on the mousse.
    It was so good. Like a reverse graham cracker crust.

    • Reply
      Shiran
      September 15, 2014 at 3:46 am

      That sounds like a great idea! Thank you for sharing 🙂

  • Reply
    Raquel
    February 9, 2015 at 12:14 am

    I can’t wait to try this recipe. About how many servings does this recipe provide?

    • Reply
      Shiran
      February 9, 2015 at 5:41 am

      Hi Raquel! The recipe serves about 6, or more if you want small servings.

  • Reply
    Alex
    February 14, 2015 at 6:59 pm

    The two brand new jars of Nutella and untouched carton of heavy cream in my fridge are begging to be paired on an intimate Valentine’s night date. It’ll be them tag-teaming my tastebuds. Who needs a Valentine anyway, not when Nutella is in existence.
    Thanks for this recipe. I’m going to make it and eat it all and forget all my boyfriend troubles. He’ll be lucky to even compete with Nutella after this 😀
    (Seriously I’m having a hard time where my boyfriend is concerned, this just improved my day 100-fold!).

    • Reply
      Shiran
      February 15, 2015 at 10:59 am

      Alex, you sound just like me 😉 We definitely have something in common if you have a thing for Nutella, and it does usually help in forgetting our troubles 🙂 I hope you enjoyed the dessert and that by now you’re feeling so much better!

  • Reply
    Sweetooth
    July 17, 2015 at 2:28 pm

    hi I’ve used this recipe and when i mix the Nutella to the cream it becomes a solid so I have to sieve it through. Any reason why this happens?

    • Reply
      Shiran
      July 18, 2015 at 7:05 am

      Was the Nutella in room temperature or warm? It may happen if it’s too hot. Also, make sure to mix the Nutella until it’s smooth.

  • Reply
    Iman
    July 22, 2015 at 11:38 am

    That was too amazing to describe! I added whipped cream and dusted it with cocoa powder. Thank you for the heavenly dessert.

    • Reply
      Shiran
      July 22, 2015 at 12:28 pm

      Thank you so much, Iman! 🙂

  • Reply
    Terrie
    August 20, 2015 at 10:01 am

    The ingredient list calls for 2 cups cream, but the text says to use 1 cup of cream – which is it??
    Thank you! Can’t wait to try it!

    • Reply
      Shiran
      August 20, 2015 at 5:33 pm

      Hi Terrie, as the recipe says, you’ll need 2 cups heavy cream. In the post itself I talked generally about the amount of time it takes me to whip heavy cream to the right texture. Enjoy! 🙂

      • Reply
        Terrie
        August 21, 2015 at 8:46 am

        Thank you – I re-read it and I now see what you mean! I am going to try it this weekend!!

        • Reply
          Shiran
          August 21, 2015 at 2:10 pm

          Great! I hope you’ll enjoy it! 🙂

  • Reply
    rita
    December 9, 2015 at 11:44 am

    Love Nutella, can you tell me how many grams in your one cup of Nutella. Have tried lots of mousse using melted chocolate and they were a disaster. Can’t wait to try this

    • Reply
      Shiran
      December 9, 2015 at 5:41 pm

      It’s about 300-320 grams in one cup of Nutella (it’s mentioned in the recipe). I hope you’ll have more luck with this recipe! It’s so rich and delicious 🙂

      • Reply
        rita
        January 21, 2016 at 10:50 am

        Hi Shiran, have just tried recipe and put it into little fancy coffee cups, looks pretty. No more disaster chocolate mousse again. At last found one that’s perfect. Put extra ones in freezer. Hope they freeze well. Thanks so much

        • Reply
          Shiran
          January 21, 2016 at 5:52 pm

          Thank you so much for your comment, Rita! 🙂 And don’t worry, it should freeze just fine!

  • Reply
    Haley
    December 20, 2015 at 12:06 am

    how many ounces would you say one serving is considered?

    • Reply
      Shiran
      December 22, 2015 at 5:02 am

      Hi Haley! I can’t say for sure because I usually serve it in one large trifle bowl, but it is enough for 4 individual large servings or about 6 smaller servings.

  • Reply
    Dave
    February 10, 2016 at 11:30 pm

    Can I use Cool Whip instead of heavy whipping cream?

    • Reply
      Shiran
      February 11, 2016 at 4:47 am

      Hi Dave, it’s possible to use cool whip instead of whipped cream, but not heavy/whipping cream. Since there are only 2 ingredients in the recipe though, I wouldn’t recommend it as the flavor would be totally different.

  • Reply
    Elle
    April 10, 2016 at 12:35 am

    Just made this today, easy and delicious. Like eating clouds of Nutella…YUUUUM! Thank you for the recipe! Will definitely made again and again 🙂

    • Reply
      Shiran
      April 10, 2016 at 3:17 am

      Thank you so much, Elle! 🙂

  • Reply
    Noa | 1000 crumbs
    May 9, 2016 at 9:04 am

    Hi Shiran,

    Thanks for a great recipe!
    I think next time I will try the recipe with a tiny bit less nutella as it was a bit too sweet for me, I hope it will still settle so nicely like with your amounts.
    It was still delicious and I will make it again for sure!

    • Reply
      Shiran
      May 9, 2016 at 9:11 am

      Thank you, Noa! You can reduce the amount of Nutella next time, the mousse would still be great 🙂

  • Reply
    M
    May 24, 2016 at 11:45 pm

    Fiance eating it all without permission is cause enough for me to call off the wedding!

  • Reply
    reet
    September 7, 2016 at 4:38 pm

    Hi Shiran, I’m looking to make these at least a day before in advance…. Will the mousse keep? Can it go hard if left for too long?

    • Reply
      Shiran
      September 7, 2016 at 5:13 pm

      Sure, it would keep and be just fine!

  • Reply
    Nancy
    September 25, 2016 at 9:51 pm

    just made it. love it. I also had problem with Nutella seizing up when adding a little whipped cream because cream was cold so I added about 1/4 cup of warmed milk to Nutella and it became smooth enough to fold into whipped cream. this worked perfectly for me.

    • Reply
      Shiran
      September 29, 2016 at 8:09 am

      Thank you so much, Nancy!

  • Reply
    K
    November 24, 2016 at 8:22 am

    So excited to make this recipe for thanksgiving after a coworker shared it with me. Question: the recipe says 1 cup of Nutella is 11.2 ounces, but I am in America and my 1 cup measures 8 oz. Which should it be?

    • Reply
      Shiran
      November 24, 2016 at 8:44 am

      11.2 oz is what one cup of Nutella should weigh (also in America), so use that, and if you have a kitchen scale, use it for all my weight measurements. They are more accurate. Happy thanksgiving!

      • Reply
        jackie
        January 18, 2017 at 6:32 pm

        Hi Shiran,

        i wanted to try this recipe today! I/m from Australia so our cup size measurements might be a little different and i wanted to get the ratio’s right as you have mentioned this is important!

        you say: 1 cup Nutella (320 grams or 11.3 ounces)
        2 cups heavy whipping cream, cold

        1 cup here in Aus = 250g. So if i used 320 grams of Nutella as you mention in your recipe, how many grams of heavy whipping cream is 2 cups ? i’m going to assume 640g (doubling the nutella, but please correct me if i’m wrong! )

        thank you!

        • Reply
          Shiran
          January 19, 2017 at 12:23 pm

          Hi jackie! Use 320 g Nutella and 500 ml heavy cream (measure the cream by volume rather than by weight), and it should be ok!

          • jackie
            January 19, 2017 at 4:57 pm

            Thank you so much!

  • Reply
    M..M.
    August 5, 2017 at 5:16 am

    HI – I recently had this at a restaurant but I believe it had been frozen – it was served in bars rather than in cups. Any thoughts or recommendations for freezing it as a sheet or in a pan and then cutting into bars?

  • Reply
    Annie
    August 31, 2017 at 4:33 pm

    I just made this and went wrong somewhere! Tastes lovely but looks awful! So I read if the cream is whipped too much it can go grainy and not smooth so am sure it has something to do with that but I thought I had followed instructions and stopped at firm but soft peaks… it took ages in my mixer though but up until about 20 seconds before I stopped the cream just seemed so thin. Do want to attempt it again but appreciate done further guidance! Many thanks in advance!

    • Reply
      Shiran
      September 3, 2017 at 7:56 am

      Hi Annie, if it was thin and grainy then yes, it was over whipped. Perfect whipped cream takes practice, but once you get it it’s easy!

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