Nutella Mousse

"Decadent mousse that uses yummy, yummy Nutella! Cook time is chill time."
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
Ready In:
4hrs 10mins




  • Combine heavy cream and coffee granules in a small mixing bowl.
  • Stir until dissolved, about 5 minutes.
  • Add Nutella.
  • Beat with electric mixer on medium for 1 minute.
  • Scrape sides and bottom of bowl, and continue beating for about 1 minute until very soft peaks form.
  • (Note: Mousse mixture is very soft/loose at this point, but will firm up when chilled.) Divide evenly into individual serving dishes, and chill at least 4 hours.
  • If desired, top with whipped cream just before serving.
  • (Weight Watchers: 10 pts).

Questions & Replies

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  1. Haku K.
    would you please tell me the ingredients in gram?
  2. f_tima792
    Wat other toppings could be used apart from hazelnuts and whipped cream


  1. CarlaP
    This is AWESOME!! I could easily eat it all by myself, and I only wish I could give this one more stars!! This is incredibly easy, and tastes gourmet. I made this twice and found that I liked the texture a bit better when I beat it to stiffer peaks versus soft peaks. I actually turned this one into a trifle, alternating layers of chocolate cake, nutella mouse, and whipped cream. I then topped it with shaved chocolate. The trifle will now be my go-to passing dessert for parties. Thanks so much!!!
  2. ms_ericaw
    Served this mousse on top of crumbled up pecan brownies in mini plastic martini glasses. I put the mousse in a pastry bag and piped it on top of the crumbled brownie. It was the hit of the party. Everyone was raving about it, and it was so easy to make (I will mention that the hazelnut flavor was lost a little bit when combined with the brownie, but the texture combination was amazing). I will be serving this again for sure.
  3. Dreia
    SO good!!!! I left out the granules because we are not coffee drinkers therefore we didn't have any at home. I easily doubled the recipe and divided into 6 servings. It is a bit messy when you first begin mixing so beware!
  4. Stephanie D.
    Absolutely delicious. I used a hazelnut sponge for my base and added mascarpone to the whipped cream. It was like I had died and gone to heaven. Love the addition of the coffee.
  5. Kathleen R.
    Used this as a filling/topping for split layered genoise using toasted chopped hazelnuts on top. Cake assembled and chilled overnight then nuts added just before serving. Guests raved about it thinking it came from a nearby gourmet bakery.


I am a wife and mom of 2 vibrant little boys. They love to create and cook in the kitchen... I love their curiosity and willingness to try new foods and techniques as I introduce them. I love to cook... always have. Thanks to my father for this culinary passion! While I am addicted to collecting cookbooks, my dad taught me to experiment in the kitchen and gave me the gift of knowing that creative cooking doesn't have to come from a book.
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