Savor the simplicity of this heavenly Nutella mousse, created with just two ingredients: Nutella and heavy cream. Whip together for a lusciously smooth dessert that balances the rich, chocolate-hazelnut essence of Nutella with the airy lightness of whipped cream, delivering an indulgent, delightful treat.
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.
How to make Nutella mousse
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.
Would you like to save this recipe?
We'll email this recipe link to you, so you can come back to it later!
How to serve mousse
Since the mousse is already divided into serving cups and chilled ahead of time, serving mousse is incredibly easy to make in advance. Simply garnish and serve. Optional, but delicious variation: top with a thin layer of 1:1 chocolate ganache.
You can garnish the mousse with hazelnuts, Ferrero Rocher, whipped cream, 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!
More incredible Nutella recipes
- Nutella Muffins: With only 4 ingredients, you have to try these easy and delicious breakfast treats. I like to top mine off with more Nutella spread, of course.
- Nutella Cheesecake: Simple to make and tastes unbelievable. It’s light and fluffy with a mousse-like texture.
- Nutella Cupcakes: Ultra moist, rich, and chocolaty, topped with a creamy, dreamy Nutella frosting.
- Nutella Babka: This comforting babka is made of a soft and airy dough, is loaded with a gooey Nutella filling, and has a crunchy chocolatey topping.
- Make your own Nutella: Homemade chocolate hazelnut spread that tastes unbelievable.
Two Ingredient Nutella Mousse
This simple, no-fuss Nutella mousse recipe is simple yet amazing. Just imagine Nutella + a light, silky whipped cream.
Ingredients
- 1 cup (320 g/11.3 oz) Nutella
- 2 cups cold heavy cream
Instructions
-
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.
raquel says
could i pipe this as a frosting on a cupcake??
Shiran says
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 🙂
CHRISTINE says
Use it as a filling!
Jenna says
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!
Shiran says
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.
Lilia Robin says
So you mean mix the nutella and the heavy cream without whipping it?i mean without whipping the cream?then chill?
Shiran says
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.
Krisztina says
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
Shiran says
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 🙂
Claudia says
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.
Shiran says
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 🙂
Adam says
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…
Shiran says
Thanks Adam! I know exactly what you mean, trust me 🙂 Make this though! It’s worth it. It’s a airy version of Nutella.
Ashley says
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!
Shiran says
Thank you Ashley! You’re gonna love this 🙂 And in my recipes, one cup equals 240ml.
Erika says
Brilliant. 🙂
I can’t wait to try it!!
Pretty blog, congrat!
Erika from NZ
Shiran says
Thanks Erika! You’re lucky being from NZ 🙂
Karen says
I made this mousse and then filled mini fillo cups with it, topped with crushed up sliced pecans or almonds.
Perfect little bite individual desert for company! So scrumptious!!!
Jill says
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.
Shiran says
That sounds like a great idea! Thank you for sharing 🙂
Raquel says
I can’t wait to try this recipe. About how many servings does this recipe provide?
Shiran says
Hi Raquel! The recipe serves about 6, or more if you want small servings.
Alex says
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!).
Shiran says
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!
Sweetooth says
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?
Shiran says
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.
Iman says
That was too amazing to describe! I added whipped cream and dusted it with cocoa powder. Thank you for the heavenly dessert.
Shiran says
Thank you so much, Iman! 🙂
Nana says
Umm when you say store for 4 days does that mean that I have to store for 4days before eating or after serving
?
Shiran says
It can be eaten once chilled, about 2-3 hours, and then keep the leftovers in the fridge.
Terrie says
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!
Shiran says
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! 🙂
Terrie says
Thank you – I re-read it and I now see what you mean! I am going to try it this weekend!!
Shiran says
Great! I hope you’ll enjoy it! 🙂
rita says
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
Shiran says
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 🙂
rita says
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
Shiran says
Thank you so much for your comment, Rita! 🙂 And don’t worry, it should freeze just fine!
Haley says
how many ounces would you say one serving is considered?
Shiran says
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.
Dave says
Can I use Cool Whip instead of heavy whipping cream?
Shiran says
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.
Elle says
Just made this today, easy and delicious. Like eating clouds of Nutella…YUUUUM! Thank you for the recipe! Will definitely made again and again 🙂
Shiran says
Thank you so much, Elle! 🙂
Noa | 1000 crumbs says
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!
Shiran says
Thank you, Noa! You can reduce the amount of Nutella next time, the mousse would still be great 🙂
M says
Fiance eating it all without permission is cause enough for me to call off the wedding!
reet says
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?
Shiran says
Sure, it would keep and be just fine!
Nancy says
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.
Shiran says
Thank you so much, Nancy!
K says
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?
Shiran says
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!
jackie says
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!
Shiran says
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 says
Thank you so much!
M..M. says
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?
Annie says
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!
Shiran says
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!
Christos says
How much is 2 cups of cream in grams?
Shiran says
1 cup equals 240g, so 2 cups are 480g.
Chandni says
Hie I have extra mousse and would like to use it day after evening I made them today… can j store them at room temperature with my AC on or should I keep them in the refrigerator. It’s an urgent help thank you so much.
Shiran says
Hi Chandni, you can keep the mousse in the fridge for several days.
Amy says
Hi Shiran,
I am thinking of making this for an event i have. I just wanted to ask, how long can this stay out of the fridge as i will be serving in in dessert cups to put on the dessert table?
Shiran says
Hi Amy, it’s always better to keep mousse in the fridge, but I make mousse cups for dessert tables all the time and never had a problem. If the weather is very hot or if it’s under direct sun that might not be a good idea, but if the weather is ok, it should be fine outside for a while, might be a little soft but still delicious. You can also place the cups in a bowl with ice.
Elisa says
Do you think this recipe can sub for coconut cream?
Shiran says
Hi Elisa, I haven’t tested it with coconut cream so I can’t say for sure what the texture or flavor will be.
Clare Varcoe says
Would you be able to freeze it? I’m putting on a high tea for Father’s Day (in Australia it’s in September) and I won’t have a lot of prep time on the day so I’m looking for recipes I can make in advance. Thanks xx
Shiran says
Yes, it freezes well. Thaw it overnight, or 12 hours in the fridge before serving.
Tania says
Hi Shiran, im making this for my brothers birthday but im in australia and I need to know what percentage you’re heavy cream is please so i can substitute it?
Thanks for such an amazing desert!
Shiran says
38-40% is best, but you can use a bit less then that as well.
Rachael says
Hi Shiran,
Thank you so much for posting this recipe. I use this all the time and follow it and it always works out.
I use this recipe for mini cups. I crush one packet of orels with white creams removed and one packet of Tim tams together and put this on the base of my cups. Fill with mousse and then top again with the biscuit crumb and then top with a kinder Buenos square. Would love to send you photos. This IA a great recipe.xx
Demi says
Hi.can i use it as.cake.filling.after.setting in fridge???thanks
Shiran says
It’s not stable enough to use as a frosting between cake layers.
Karen says
I made this mousse and then filled mini fillo cups with it, topped with crushed up sliced pecans or almonds.
Perfect little bite individual desert for company! So scrumptious!!!