Easy 4-ingredient Nutella mousse is rich and creamy and full of chocolate hazelnut flavor. This fluffy, no-bake mousse gets topped with a decadent chocolate ganache and crunchy hazelnuts. This recipe is so simple and delicious!
This simple chocolate mousse is like a lighter version of chocolate pudding. It's perfect as a stand alone dessert or as a filling in layer cakes or pie! If you're serving this nutella treat on it's own, use ramekins or little glass jars for individual servings or a large glass bowl with sliced strawberries, sliced bananas, or raspberries!
This recipe uses cooked egg whites which is the classic way to make a mousse. It helps the dessert keep its structure, and helps it remain light and fluffy. Other variations of mousse can use a mixture of whipped cream and gelatin to help set it up as well.
Some other recipes use whipped cream and Nutella only and may be called mousse, but that's actually more like a flavored whipped cream - still tasty, just not a mousse! Try this traditional method with cooked egg whites and you won't be disappointed!
Why You'll Love This Recipe
No bake - I love a no-bake dessert because they are so simple to make! There's no need to turn on the stove or oven. And because these nutella mousse cups require at least 2 hours to chill, they are great to make in advance!
Nutella - The combination of chocolate and hazelnut is so crave-worthy! It's rich and sweet, and there's a reason it has a passionate following. If you've had nutella, you know what I mean. And if you haven't, get ready to fall in love.
Dreamy - The texture of this mousse is both creamy and fluffy and truly melts in your mouth. Melty, creamy nutella gets mixed with whipped egg whites and cream creating a decadent yet light dessert.
- Nutella. This is the main flavor and base of the chocolate mousse. Any variety of chocolate hazelnut spread can be used.
- Heavy whipping cream. This needs to be at least 36% milk fat and should be very cold so it whips up nicely.
- Egg whites. Egg whites get heated and combined with sugar, then whipped to soft peaks. The eggs are what make this a true mousse, and make for a light and fluffy structure.
- Semi-sweet chocolate. Used to create a chocolate ganache layer on top of the mousse cups. This is optional, but highly recommended.
- Hazelnuts. Chopped, toasted hazelnuts add a nice crunch and extra hazelnut flavor to the chocolate dessert cups.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Add crushed oreos to the top or bottom of the nutella mousse cups for a modern take on dirt dessert.
- Omit the ganache for an even easier version.
- Use any brand of chocolate hazelnut spread.
How to Make This Recipe
One: Whisk together the egg whites over a Bain Marie until warm and no sugar granules can be felt when you rub your fingers together in the whites.
Two: Beat the egg whites to medium peaks and set aside.
Three: Add the heavy cream to an another bowl and whip until medium peaks form.
Four: In another large bowl add the Nutella and half the whipped cream and whisk to combine.
Hot tip! If the Nutella is quite thick, microwave it in the bowl for 30 seconds to loosen it up. This will help the whipped cream combine more easily.
Five: Switch to a rubber spatula and fold in the remaining whipped cream until very smooth.
Six: Add half of the whipped egg whites and fold it in with a rubber spatula.
Seven: Add final amount of egg whites and continue folding until very smooth and no lumps remain.
Eight: Transfer the mousse to a piping bag and pipe into jars or cups. Or, spoon it in.
Hot tip! Shake and tap the cups to allow the mousse to settle into an even layer and remove any large air pockets.
Nine: Heat the heavy cream and chopped chocolate and mix until glossy. Cool slightly.
Ten: Pipe or spoon the chocolate ganache on top of the mousse in a thin layer. Chill for 2 hours, then garnish with chopped toasted hazelnuts.
- Be sure the nutella is soft so it can easily incorporate into the egg whites and whipped cream. If it's not, microwave it for a few seconds to loosen it.
- Don't over whip the egg whites or the heavy cream to keep the mousse nice and smooth. Aim for soft peaks like the texture of shaving cream.
- Allow the chocolate ganache to cool to room temperature before adding to the top of the mousse.
- Refrigerate at least 1-2 hours or overnight for the best texture.
- If you want to use this as a cake filling, whip the egg whites and cream to fully stiff peaks.
Whipped cream is just heavy cream beaten to stiff peaks, while mousse also incorporates cooked egg whites for an extra fluffy texture. Another version of mousse can use gelatin instead of egg whites to help it set.
This is because either the egg whites or heavy cream was over whipped. If this happens, you can try to fix it by whisking in a few extra tablespoons of heavy cream.
Yes! Wrap the cups tightly in plastic wrap then foil and freeze for up to two months. Unwrap and thaw the mousse cups in the fridge before eating.
The mousse will last for one week in the fridge. It's best to leave it uncovered so moisture doesn't collect and deteriorate the structure.
Store the Nutella mousse very lightly covered (still allowing some air to get in) in the fridge for up to one week. They can also be tightly covered in plastic wrap and foil and frozen for up to two months. Thaw completely in the fridge before enjoying.
What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
- If you'd like to make the recipe in a different pan, use the pan size converter.
- 6 6oz jars
- Piping bags optional
- 2 large egg whites
- ¼ cup granulated sugar
- 1 cup heavy whipping cream cold
- 1 cup Nutella
- 2 oz semi-sweet chocolate chopped (or chocolate chips)
- 3 oz heavy whipping cream
- ⅛ cup hazelnuts roughly chopped
- Fill a saucepan with about two inches of water and turn to medium-high heat. Add a heat-proof bowl over top that fits securely. You don’t want any of the water touching the bottom of the bowl.
- To the bowl, add the egg whites and sugar and whisk to combine. Continue lightly whisking until the mixture is rather warm and the sugar granules have dissolved. Check this by rubbing your fingers together in the mixture. If you can still feel sugar granules, continue cooking.2 large egg whites, ¼ cup granulated sugar
- Remove from the heat and whip the egg whites with a hand mixer (or transfer to the bowl of a stand mixer fitted with the whisk attachment) and whisk on high speed until medium to stiff peaks form.
- In another large mixing bowl, add the cold heavy cream and use a hand mixer (or stand mixer with whisk attachment) to whisk the cream to soft peaks (think shaving cream). Don’t over whip!1 cup heavy whipping cream
- In another large bowl, add the Nutella. If the spread is quite thick, microwave it for 30 seconds so it loosens up slightly.1 cup Nutella
- Add half of the whipped cream and whisk into the Nutella until smooth. Add the second half of whipped cream and fold it into the mixture with a rubber spatula.
- Once combined, repeat the folding process with the whipped egg whites (in two batches) until completely smooth.
- Add the chocolate and heavy cream to a microwave safe bowl and microwave for 1 minute. Stir until the mixture becomes smooth and glossy, then allow it to cool to room temperature.2 oz semi-sweet chocolate, 3 oz heavy whipping cream
- Spoon or pipe the ganache evenly into the cups and move it around in a circular motion to coat the top. Return to the fridge (uncovered) for at least 2 hours to allow the mousse cups to set.
- Before serving, roughly chop hazelnuts and toast in a large frying pan over medium-low heat until fragrant and lightly golden brown. Remove to a plate to cool.⅛ cup hazelnuts
- Garnish the mousse cups with hazelnuts, and any fruit of your choice, if desired.