Four Ingredient Nutella Mousse

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.

Beat the egg whites to medium peaks and set aside.

Add the heavy cream to an another bowl and whip until medium peaks form.

In another large bowl add the Nutella and half the whipped cream and whisk to combine.

Switch to a rubber spatula and fold in the remaining whipped cream until very smooth.

Add half of the whipped egg whites and fold it in with a rubber spatula.

Add final amount of egg whites and continue folding until very smooth and no lumps remain.

Transfer the mousse to a piping bag and pipe into jars or cups. Or, spoon it in.

Heat the heavy cream and chopped chocolate and mix until glossy. Cool slightly.

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.