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.
This is a recipe 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.
Table of contents
Why you’ll love this recipe
- 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.
- 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.
How to make Nutella whipped cream mousse
- If using a stand mixer or electric hand held mixer use a slower setting.
- The cream will whip fast so paying attention to avoid over whisking.
- If you don’t have a stand or electric hand whisk then use a balloon whisk instead and whisk by hand.
- Ensure the Nutella is at room temperature before adding to the whipped cream.
- If it is too cold the Nutella and whipped cream won’t fold together properly.
- If it is cold, you can sit the jar into a bath of warm water to loosen it up.
- Start folding the whipped cream and Nutella together.
- It will take time so don’t rush it. You can use a metal spoon or a light spatula.
- Take care when folding the Nutella into the whipped cream.
- You want to keep it light and keeping as much air in it as possible.
I 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.
Here are some other toppings for you to try:
- Crushed hazelnuts
- Grate over some chocolate
- Crushed Ferraro Rocher
Recipe hints & tips
- Take care when whipping the cream no to over-whip it. If using an electric whisk, use it on a slower setting.
- Ensure the Nutella is at room temperature as this will make it easier to fold into the cream.
- Fold the Nutella into the cream and do no beat it in or you will loose all the lightness in the mousse.
- Nutella is gluten free, so this recipe is suitable for coeliacs or anyone following gluten free diet.
- Allergy advice: gluten free and egg free. For comprehensive and detailed allergy advice go to Allergy UK.
Many mousse recipes do contain raw egg. However, this recipe does not as it only contains Nutella which is egg free and whipped cream, which makes it ideal for anyone with an egg allergy.
I 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.
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.
I do not recommend freezing Nutella mousse as you will loose the lightness and some of the lift.
Pin the recipe
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.
- 250 g nutella
- 300 ml whipping cream
Praline Garnish (Optional)
- 50 g hazelnuts
- 100 g caster sugar
- 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.
- 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.)
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook
Linking up this recipe to #CookBlogShare, have a read for more great recipes.