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Nutella mousse cups on platter with spoons,.
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5 from 3 votes

Nutella Mousse

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!
Prep Time30 minutes
Chill time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American, French
Servings: 6
Calories: 567kcal
Author: Callan Wenner

Equipment

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.
  • Transfer the mixture into jars or ramekins. You can do this with a spoon, or with a piping bag. Gently shake and tap the jars to allow the mousse to settle. Place in the fridge (uncovered).
  • 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.

Video

Notes

Store the mousse cups very lightly covered in the fridge for up to one week.

Nutrition

Calories: 567kcal | Carbohydrates: 47g | Protein: 6g | Fat: 40g | Saturated Fat: 29g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 55mg | Potassium: 347mg | Fiber: 4g | Sugar: 41g | Vitamin A: 807IU | Vitamin C: 0.5mg | Calcium: 100mg | Iron: 3mg