This Nutella mousse is a dream come true for chocolate and hazelnut lovers. With only three main ingredients, it delivers a creamy, airy, and rich texture that feels indulgent yet effortless. Perfect for dinner parties or when you simply want to treat yourself to something special, this no-bake dessert is sure to impress.
Why You’ll Love This Recipe
It’s made with just three simple ingredients.
No eggs, no baking — only mix, chill, and whip.
Perfect make-ahead dessert for any occasion.
Silky smooth, rich, and full of chocolate hazelnut flavor.
Easily adaptable — you can serve it soft and creamy or light and fluffy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Mousse:
225 g Nutella
125 g milk chocolate, chopped
500 g whipping cream (around 35% fat content, suitable for whipping)
¼ teaspoon hazelnut extract (optional)
50 g chopped hazelnuts (optional, for decoration)
For the Nutella Ganache (optional topping):
60 g whipping cream
150 g Nutella
Directions
Chop the milk chocolate into small pieces and place it in a large heatproof bowl with the Nutella.
In a saucepan, heat half of the cream over medium-high heat until it just begins to boil around the edges.
Pour the hot cream over the chocolate and Nutella. Let sit for a few minutes, then whisk until the mixture is smooth and the chocolate fully melted.
Add the remaining half of the cream and the hazelnut extract (if using), and whisk to combine.
Cover and refrigerate until very cold — several hours or overnight. To speed things up, you can place it in the freezer for 1 hour, stirring every 10 minutes to prevent freezing around the edges.
Once chilled, whip the mixture with an electric hand mixer until medium peaks form. Be careful not to overwhip; the mousse should hold its shape but remain smooth.
Spoon or pipe the mousse into serving glasses or bowls.
Serve immediately for a soft texture or refrigerate for 30 minutes to achieve a fluffier consistency.
To Make the Nutella Ganache:
In a microwave-safe bowl, heat the cream until almost boiling.
Add the Nutella and let it sit for a few minutes, then whisk until smooth.
Allow to cool to room temperature before spooning or spreading on top of the mousse.
For a glossy ganache, add it right before serving; for a firmer topping, add before chilling.
Garnish with chopped hazelnuts, shaved chocolate, or a swirl of whipped cream if desired.
Servings and timing
Servings: 6 (½-cup portions)
Prep Time: 12 minutes
Cook Time: 3 minutes
Chilling Time: 2 hours
Total Time: Approximately 2 hours 15 minutes
Variations
Dark Chocolate Mousse: Replace milk chocolate with dark chocolate for a richer flavor.
Nut-Free Version: Use a chocolate spread without hazelnuts.
Coffee Twist: Add 1 teaspoon of instant espresso powder to the melted chocolate mixture for a mocha flavor.
Fruity Delight: Top with fresh raspberries or strawberries before serving.
Layered Dessert: Alternate layers of mousse and crushed biscuits in serving glasses for extra texture.
Storage/Reheating
Store the mousse in individual cups covered with plastic wrap or in an airtight container. It will stay fresh in the refrigerator for up to 3 days. The unwhipped mixture can be kept in the fridge for up to 2 days before whipping.
This dessert should not be reheated — enjoy it chilled for the best texture and flavor.
FAQs
1. Can I make Nutella mousse ahead of time?
Yes, this dessert is perfect for making ahead. Prepare it a day in advance and refrigerate until ready to serve.
2. What type of cream should I use?
Use whipping cream or heavy cream with about 35% fat content that’s suitable for whipping. Avoid double cream, as it’s too thick.
3. Can I use dark chocolate instead of milk chocolate?
Absolutely. Dark chocolate will make the mousse richer and slightly less sweet.
4. Can I freeze Nutella mousse?
It’s not recommended. Freezing can change the texture and cause separation once thawed.
5. How can I make it less sweet?
Use dark chocolate instead of milk chocolate and reduce the amount of Nutella slightly.
6. Can I use homemade hazelnut spread?
You can, as long as it has a similar consistency to Nutella. However, the flavor and texture may vary.
7. What can I use instead of hazelnut extract?
You can omit it or use a touch of vanilla extract for a subtle sweetness.
8. How do I fix overwhipped mousse?
If your mousse becomes grainy, gently fold in a few tablespoons of unwhipped cream to smooth it out.
9. Can I serve this mousse with toppings?
Yes! Try whipped cream, ganache, chopped hazelnuts, or even Ferrero Rocher pieces.
10. Is this mousse suitable for kids?
Yes, it contains no alcohol or raw eggs, making it safe and family-friendly.
Conclusion
This 3-ingredient Nutella mousse is an effortless yet luxurious dessert that brings the beloved chocolate-hazelnut flavor to life in every spoonful. Whether you serve it soft and creamy or chilled and airy, it’s guaranteed to satisfy your sweet cravings and impress your guests with minimal effort.
This creamy Nutella mousse is a rich, airy dessert made with just three main ingredients. It’s a no-bake, egg-free treat that delivers indulgent chocolate-hazelnut flavor with minimal effort — perfect for dinner parties or cozy nights in.
Ingredients
225 g Nutella
125 g milk chocolate, chopped
500 g whipping cream (35% fat), divided
¼ teaspoon hazelnut extract (optional)
50 g chopped hazelnuts (optional, for garnish)
60 g whipping cream (for ganache, optional)
150 g Nutella (for ganache, optional)
Instructions
Chop the milk chocolate and place it in a heatproof bowl with the Nutella.
Heat half of the cream in a saucepan until just boiling around the edges.
Pour the hot cream over the chocolate and Nutella. Let sit for a few minutes, then whisk until smooth and melted.
Add the remaining cream and hazelnut extract (if using). Whisk to combine.
Cover and refrigerate until very cold — at least 2 hours or overnight. For quicker chilling, freeze for 1 hour, stirring every 10 minutes.
Once fully chilled, whip the mixture with an electric mixer until medium peaks form. Do not overwhip.
Spoon or pipe into serving glasses. Chill for 30 minutes for a firmer texture or serve immediately for a soft mousse.
For the ganache (optional): Heat 60 g cream until almost boiling. Add 150 g Nutella, let sit briefly, then whisk until smooth. Cool before spooning over mousse.
Garnish with chopped hazelnuts or toppings of choice and serve.
Notes
Use dark chocolate for a richer, less sweet variation.
Do not overwhip — stop once medium peaks form to keep mousse smooth.
Nutella mousse can be served immediately or chilled longer for a firmer texture.
Top with fresh berries, ganache, or chopped hazelnuts for extra flair.
