There are no words to describe my love for 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. Tell me I’m not alone in this.
This 2 ingredient Nutella mousse recipe is amazing. Just imagine Nutella + a light, silky whipped cream.
The key to success here is the Nutella-whipped cream ratio. I experimented with different ratios to get to the perfect mousse. I wanted it to be light, airy and smooth in texture, but rich with lots of Nutella flavor.
In order to get that silky, smooth texture, you need to whip the cream gently. Over whipping will make it grainy. Don’t wait until the whipped cream is stiff. The perfect consistency is when it holds its shape, but still has soft peaks. You want it to have the texture of shaving cream.
When the whipped cream is ready, add it to the Nutella. Add only a few tablespoons at first, and whisk by hand to soften the Nutella. Then fold the rest of the whipped cream into the batter using a spatula until completely mixed and smooth. Taste it while you mix it, just because you can. The mousse will be soft at this point. Divide between serving glasses and chill in the fridge for at least two hours.
You can garnish the mousse with hazelnuts, Ferrero Rocher or chocolate chips. These toppings compliment the flavor of the mousse and add a crunchy texture.
Do yourself a favor and go make this now. It took me 20 minutes, including washing the dishes!
- 1 cup (320 g/11.3 oz) Nutella
- 2 cups cold heavy cream
- Place Nutella in a large bowl. Microwave it for a few seconds to soften it, then let it cool slightly.
- 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 and whisk until smooth. Gently fold in the rest of the whipped cream until combined and smooth. Transfer to a trifle bowl, or divide evenly between serving cups.
- Chill the mousse at least 2 hours until set. Garnish with chocolate chips/shavings, hazelnuts/nuts or Ferrero Rocher. Store in the fridge, covered, for up to 4 days.