Two Ingredient Nutella Mousse

By Shiran

Wake up nutella lovers. This is your lucky day!

2-ingredient Nutella Mousse | prettysimplesweet.com

Nutella is one of the yummiest products out there. I’m addicted to it.  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!

 

Two Ingredient Nutella Mousse
Yields: about 6 servings
 

Ingredients
  • 1 cup Nutella (320 grams or 11.3 ounces)
  • 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 .

Notes
Store the mousse in the fridge, covered, for up to 3 days.

50 Comments on Two Ingredient Nutella Mousse

  1. raquel
    March 29, 2014 at 9:46 pm (3 years ago)

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

    Reply
    • Shiran
      March 30, 2014 at 6:17 am (3 years ago)

      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
      • CHRISTINE
        May 22, 2014 at 8:27 pm (3 years ago)

        Use it as a filling!

        Reply
    • Jenna
      March 30, 2015 at 6:29 pm (2 years ago)

      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 (2 years ago)

        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 (10 months ago)

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

          Reply
          • Shiran
            February 22, 2016 at 1:39 pm (10 months ago)

            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.

  2. Krisztina
    April 26, 2014 at 3:13 pm (3 years ago)

    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 (3 years ago)

      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
  3. Claudia
    May 27, 2014 at 11:20 am (3 years ago)

    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 (3 years ago)

      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
  4. Adam
    July 16, 2014 at 11:38 am (2 years ago)

    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 (2 years ago)

      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
  5. Ashley
    July 23, 2014 at 1:23 pm (2 years ago)

    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 (2 years ago)

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

      Reply
  6. Erika
    August 3, 2014 at 10:49 pm (2 years ago)

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

    Reply
    • Shiran
      August 4, 2014 at 7:49 am (2 years ago)

      Thanks Erika! You’re lucky being from NZ 🙂

      Reply
  7. Jill
    September 15, 2014 at 12:05 am (2 years ago)

    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 (2 years ago)

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

      Reply
  8. Raquel
    February 9, 2015 at 12:14 am (2 years ago)

    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 (2 years ago)

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

      Reply
  9. Alex
    February 14, 2015 at 6:59 pm (2 years ago)

    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 (2 years ago)

      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
  10. Sweetooth
    July 17, 2015 at 2:28 pm (1 year ago)

    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 (1 year ago)

      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
  11. Iman
    July 22, 2015 at 11:38 am (1 year ago)

    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 (1 year ago)

      Thank you so much, Iman! 🙂

      Reply
  12. Terrie
    August 20, 2015 at 10:01 am (1 year ago)

    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 (1 year ago)

      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 (1 year ago)

        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 (1 year ago)

          Great! I hope you’ll enjoy it! 🙂

          Reply
  13. rita
    December 9, 2015 at 11:44 am (1 year ago)

    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 (1 year ago)

      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 (11 months ago)

        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 (11 months ago)

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

          Reply
  14. Haley
    December 20, 2015 at 12:06 am (12 months ago)

    how many ounces would you say one serving is considered?

    Reply
    • Shiran
      December 22, 2015 at 5:02 am (12 months ago)

      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
  15. Dave
    February 10, 2016 at 11:30 pm (10 months ago)

    Can I use Cool Whip instead of heavy whipping cream?

    Reply
    • Shiran
      February 11, 2016 at 4:47 am (10 months ago)

      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
  16. Elle
    April 10, 2016 at 12:35 am (8 months ago)

    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 (8 months ago)

      Thank you so much, Elle! 🙂

      Reply
  17. Noa | 1000 crumbs
    May 9, 2016 at 9:04 am (7 months ago)

    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 (7 months ago)

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

      Reply
  18. M
    May 24, 2016 at 11:45 pm (7 months ago)

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

    Reply
  19. reet
    September 7, 2016 at 4:38 pm (3 months ago)

    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 (3 months ago)

      Sure, it would keep and be just fine!

      Reply
  20. Nancy
    September 25, 2016 at 9:51 pm (2 months ago)

    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 (2 months ago)

      Thank you so much, Nancy!

      Reply
  21. K
    November 24, 2016 at 8:22 am (2 weeks ago)

    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 (2 weeks ago)

      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

Leave a Reply

Rate this recipe: