Nutella Mousse, Super Easy, ready in 10 minutes and only 2 ingredients!
Has it ever happened to you to want to make a dessert but have little time, few ingredients, and a craving for something super delicious?
If you relate to this situation, this Nutella mousse is the answer to all your desires!
It’s not just a dessert, but a real “dinner-saver” when you have unexpected guests, a little indulgence for a mid-afternoon break, or the perfect ending to a dinner with friends.
The magic of this recipe lies in its disarming simplicity: just two ingredients, fresh cream and Nutella, and about ten minutes of your time.
No pastry chef skills, precision scales, or complicated techniques needed: just a bit of attention for a lick-your-fingers result.
The secret to a perfect mousse? The temperature! Just cool the bowl, the cream, and the whisks well to obtain a soft, velvety, and irresistible cream.
The beauty of this mousse is that you can serve it in a thousand different ways.
I envisioned it in single-serving glasses, decorated with raspberries for a touch of acidity that balances the sweetness, but you can get creative with whatever you prefer: strawberries, chocolate shavings, or simple hazelnut crumbs will make your dessert even more special.
And don’t forget: it’s also a fantastic cream for filling cakes or more structured desserts. In short, a true ace up your sleeve that will always make you look great with minimal effort.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 566.19 (Kcal)
- Carbohydrates 40.78 (g) of which sugars 35.43 (g)
- Proteins 4.67 (g)
- Fat 42.49 (g) of which saturated 17.76 (g)of which unsaturated 0.00 (g)
- Fibers 3.41 (g)
- Sodium 25.63 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for NUTELLA MOUSSE
- 1 cup cup whipping cream
- 9 oz oz Nutella®
- raspberries
- chopped hazelnuts
Tools
- Kitchen Scale
- Hand Mixer
- Bowl
- 4 Small Bowls
- Spatula
Nutella Mousse Recipe Step by Step
For a perfect result, the first step is to ensure that the cream, bowl, and whisks are well chilled. I recommend putting the cream in the fridge for at least 30 minutes and the bowl and whisks in the freezer for 5-10 minutes. This step is essential for correctly whipping the cream.
Pour the very fresh cream, just taken out of the fridge, into the cold bowl. Whip it with an electric mixer at medium-high speed until it becomes soft and foamy, but not too firm (it should not be whipped to stiff peaks).
With the spatula, add all the Nutella at once into the bowl. Mix gently with upward movements, so as not to deflate the cream. Continue to mix until the mixture is smooth and has a uniform color.
Divide the mousse into 4 single-serving glasses. If you want to serve it immediately, garnish with fresh raspberries, chopped hazelnuts, or the topping of your choice. If preparing in advance, let it rest in the fridge for at least 30 minutes before decorating and serving.
INGREDIENT NOTES AND SUBSTITUTIONS
Cream: It’s essential to use fresh cream, the kind for whipping with at least 35% fat. Do not use cooking cream or long-life UHT cream; the result will not be the same.
Nutella: For this recipe, it’s best to use the original for its unique consistency. You can experiment with other similar spreads, but keep in mind that they might have a different consistency.
Sweetener: If you want a less sweet flavor, you can substitute part of the Nutella with unsweetened cocoa powder and powdered sugar, adjusting the quantities to your taste.
Storage
Nutella mousse can be stored in the refrigerator in an airtight container for up to 2-3 days. To keep it soft and creamy, it is preferable to consume it as soon as possible.
Alternatives and Variants
Vegan Nutella Mousse: Substitute the fresh cream with 250 g of plant-based whipping cream (such as coconut or soy), and ensure that the chocolate spread is free of animal ingredients.
1 Nutella Mousse for filling: If you want to use the mousse for filling a cake, you can make it more stable by adding 1-2 sheets of gelatin previously soaked in cold water and dissolved in a tablespoon of hot cream.
2 Two-tone mousse: You can prepare half a dose of Nutella mousse and half a dose of a simple whipped cream mousse, creating alternating layers in the glasses for a super visual and taste effect.
Usage and Pairings
This mousse is perfect as a spoon dessert to end a dinner, as a delicious snack, or for filling cakes, cream puffs, or cannoli. It pairs beautifully with berries like raspberries and strawberries, or with a dusting of unsweetened cocoa that enhances the flavor without making it too sweet.
Recipe Origins/History
Mousse, which means “foam” in French, is a dessert originating from French cuisine, known for its light and airy texture. The version with Nutella is a modern and delicious reinterpretation, born from the worldwide popularity of the famous spread. It is a perfect example of how culinary tradition can evolve, adapting to new ingredients and becoming an icon of quick and irresistible homemade desserts.
FAQ (Questions and Answers)
1. Why doesn’t my mousse whip or deflates?
The most common reason is that the ingredients weren’t cold enough. The fresh cream must be well chilled from the fridge, and the bowl and whisks should be cooled in the freezer for a few minutes. Another mistake is over-whipping the cream before adding the Nutella.
2. Can I use a blender instead of electric whisks?
It’s not recommended. Blenders tend to heat the cream and deflate it. An electric mixer or manual whisks are the best choice.
3. Can I use Nutella straight from the fridge?
It’s better to use it at room temperature. If it’s too cold and hard, when mixing with the cold cream, it might create lumps. If necessary, warm it slightly over a water bath or in the microwave for a few seconds to soften it.
