Nutella mousse, a deliciously simple dessert made with only four ingredients. It’s quick to prepare, making it an ideal last minute dessert or one the kids can make themselves.
Nutella chocolate mousse is a super simple dessert, one that everyone can pull together, regardless of their capability in the kitchen.
The mousse itself contains only two ingredients, whip up some cream and fold through Nutella and there you have it.
A great dessert when you are short for time but still want a dessert that even the kids will enjoy.
We’ve topped ours with some hazelnut praline for an added crunch.
A great recipe for cooking with the kids:
My children love Nutella in all its shape and forms. In a hot chocolate, spread on toast, or in some cases eaten straight off the spoon.
This is a recipe both our children love. Nutella whipped cream mousse is a great recipe for kids to pull together on their own. It allows them to practice a couple of simple techniques, like whipping the cream and folding through the Nutella.
As this simple recipe has no eggs, it holds its stability more making it ideal for younger children to get involved.
These are the type of recipes that are ideal for allowing children to become more confident in the kitchen. A recipe that kids will love to both eat and create without adult supervision.
Nutella whipped cream mousse recipe steps:
If you don’t have a stand or electric hand whisk then use a balloon whisk instead and whisk by hand.
If it is cold, you can sit the jar into a bath of warm water to loosen it up.
Can I make this Nutella mousse recipe ahead of time?
The mousse keeps really well. Prepare up to 2 days ahead of time and store it, covered in the fridge. Take out of the fridge when you are ready to serve.
We would not recommend freezing the mousse as you will loose the lightness and some of the lift.
Do I have to make the hazelnut praline?
We have added the hazelnut praline to add a nice crunch to this dessert. However, if you don’t want to make the praline simply leave it out and enjoy the mousse as it is.
Or simply crush some hazelnuts and decorate over the top, or grate over some chocolate. You could also top with some crushed Ferraro Rocher – if you have.
Can I use double cream in this recipe?
We have used whipping cream in this recipe as it is a lighter, airier cream and not so prone to over-whipping as double cream.
Double cream is richer in fat and therefore easier to whip too much, turning it quickly to butter. However, double cream can be used in place of whipping cream if that’s what you have in your fridge.
Suitable for egg diets:
Many mousse recipes contain egg, this recipe does not which makes it ideal for anyone with an egg allergy.
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Additional recipe suggestions:
If you like this recipe then try some of our other simple recipes:
For more inspiration have a read of our No Bake Desserts post which contains helpful hints and tips as well as a great selection of our favourite no bake dessert recipe.
For other great ideas, hints and tips for getting kids involved in the kitchen have a look at our Baking with Kids … our Ultimate Guide. This guide is full of recipe suggestions.
Nutella Mousse
Ingredients
Mousse
- 250 g nutella
- 300 ml whipping cream
Praline Garnish (Optional)
- 50 g hazelnuts
- 100 g caster sugar
Instructions
Mousse
- Ensure the Nutella is at room temperature. (If not, gently warm in the microwave for up to a minute. Allow to rest and cool completely before using.)
- Whisk the whipping cream either with a hand whisk or electric mixer until it forms stiff peaks.
- Add the Nutella to the whipped cream and gently fold in until fully incorporated.
- Portion into 4 serving glasses and chill until needed. (Ideally for an hour but equally as good straight away!) Garnish with the praline crumb (below) if using. Or you can top with grated chocolate or anything of your choice.
Praline Crumb
- Heat the caster sugar in a large heavy-based saucepan over a medium heat. Allow it to melt and form a deep golden caramel. Don’t stir until all the sugar has dissolved. To help the sugar dissolve evenly, gently shake the pan occasionally.
- Add the hazelnuts and stir to coat in the caramel. Pour onto a non-stick baking tray. Allow the praline to cool completely then whizz in a food processor to make the praline crumb. (You can store the praline for 2 days in an airtight container but keep it completely dry or it will go sticky.)
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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ashok
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Lesley
Thank you for sharing this recipe, it’s a great quick dessert.
Janice Pattie
I do love a simple recipe, good ingredients don’t need much help to make a great dish.
Lesley
Thank you Janice, the joy of this dessert is most definitely in how quickly it can be made and with few ingredients.
Cat
I loved how simple and quick this was to make. You could serve it at a dinner party and people wouldn’t know how easy it was. So so delicious and I will definitely make it again.
Lesley
Thank you Cat, it is such a lovely dish and quick and simple to make. I’m glad you enjoyed it. Lesley
Cat | Curly's Cooking
Yes. Please. This has my name aaaaall over it!
Lesley
Thank you Cat, it’s such a simple dish but a real hit with those who love Nutella. Lesley x
Jo Allison / Jo's Kitchen Larder
My 9-year-old adores Nutella and I’m sure he would love to have a go at making this lovely mousse and as we are currently enjoying half-term break I say why not! 🙂
Lesley
Thank you Jo, yes this is a firm favourite with my two girls, all the better that they can make it themselves. Lesley x
Chloe Edges
I got all excited about this recipe but had no cream. So I just ate Nutella with a spoon from the jar. I’ll work on the cream and a new jar of Nutella next time I go shopping
Lesley
Ha, ha, I love it. I’m sure it tasted just fine scooped out of the jar. I’m often like that, I see something I fancy making then realise I don’t have all the ingredients to make it. Lesley