2-Ingredient Nutella Mousse — Simple, Elegant, and Versatile
This quick and silky Nutella mousse is a crowd-pleaser. It comes together in about five minutes of active prep (plus chilling time) and yields a light, creamy dessert with endless serving possibilities. Use it as a standalone spoonable mousse, layer it into a cake, or pour it into a pre-made pie shell for an impressive, no-bake finish.
What Is Mousse?
Mousse is a classic French preparation whose name literally means “foam.” At its core, mousse is created by folding an aerated component into a flavorful base to give it lightness and volume. Common aerators include whipped cream or beaten egg whites, while bases can range from chocolate and hazelnut spread to fruit purées and custards. This recipe uses whipped cream folded with hazelnut spread for a simple, luscious result.
Why Make This Recipe?
If you love the rich flavor of hazelnut spread, this Nutella mousse is an easy, elegant way to enjoy it. The mousse works beautifully as a quick dessert for weeknights, or it can be dressed up for a dinner party. With only a couple of pantry staples and minimal hands-on time, you can create a dessert that looks and tastes far more elaborate than it actually is.
I’ve used this mousse to assemble a layered Nutella mousse cake from store-bought pound cake rounds and to fill an Oreo pie crust for a no-bake pie. Both versions are simple to make and always get compliments.
Ingredients
Nutella Mousse Ingredients
The basic mousse requires just two ingredients:
- Nutella (or another hazelnut chocolate spread)
- Cold heavy whipping cream
Optional additions: fresh berries (strawberries or raspberries), a dollop of whipped cream for serving, grated chocolate or chocolate shavings, and a pinch of sea salt to brighten the flavors.
Nutella Mousse Cake Ingredients
- Nutella
- Whipping cream
- Fresh raspberries
- Store-bought pound cake (or homemade)
This assembly is quick: cut pound cake into rounds, spread mousse between layers, and add raspberries for freshness.
Nutella Mousse Pie Ingredients
- Nutella
- Whipping cream
- Pre-made Oreo or graham cracker pie crust
Fill the prepared crust with mousse, chill until set, and garnish with chocolate shavings or berries for a pretty finish.
How to Make Nutella Mousse
1. Chill a mixing bowl and beaters in the freezer for 10–15 minutes before starting; cold equipment helps the cream whip more quickly.
2. Add Nutella and cold whipping cream to the chilled bowl. Use a hand mixer or stand mixer and whip on medium-high speed until firm peaks form and the mixture holds shape. This usually takes a few minutes. Be careful not to over-whip into butter.
3. Transfer the mousse to serving glasses, cake layers, or a pie shell. Refrigerate for at least two hours to set. Serve chilled, topped with fresh berries, extra whipped cream, and chocolate shavings if desired.
How to Make Nutella Mousse Cake
To build a simple mousse cake, double the mousse recipe (about 1 cup Nutella to 1 cup whipping cream). Slice a store-bought pound cake into rounds or layers. Spread mousse between the layers, add raspberries as desired, and chill the assembled cake until firm. The combination of dense pound cake and airy mousse is elegant and user-friendly.
Tip: If you prefer a firmer structure for stacking, pipe a thin layer of mousse onto each cake layer and chill briefly between stacking steps.
How to Make Nutella Mousse Pie
For a pie, triple the basic mousse ingredients (roughly 1½ cups Nutella and 1½ cups whipping cream) to ensure you have enough to fill the crust. Spoon or pipe the mousse into a pre-made Oreo or graham cracker pie crust, smooth the top, cover loosely, and chill until serving time. Garnish with berries, grated chocolate, or a dusting of cocoa powder.
Variations and Tips
- Make it boozy: Add a tablespoon of coffee liqueur or hazelnut liqueur to the mousse for an adult version.
- Fruit layers: Alternate mousse with thin layers of sliced strawberries or raspberry jam for brightness.
- Texture boost: Fold in lightly crushed toasted hazelnuts just before chilling for a nutty crunch.
- Storage: Keep leftovers covered in the refrigerator for up to 3 days. The mousse softens over time, so consume within a couple of days for best texture.
Simple Serving Suggestions
Serve the mousse in small glasses with a few fresh berries and chocolate shavings for an elegant plated dessert. For parties, pipe mousse into tart shells or mini phyllo cups for bite-sized treats. This recipe is ideal when you want a no-fuss dessert that still feels special.
Nutella Mousse + Cake + Pie Recipes
Three easy ways to enjoy Nutella mousse: spoonable mousse, a layered mousse cake, or a no-bake mousse pie.
Ingredients (basic mousse)
- ½ cup Nutella
- ½ cup heavy whipping cream
Instructions
- Place Nutella and cold whipping cream in a chilled mixing bowl.
- Whip until stiff peaks form and the mixture is light and airy.
- Chill for at least two hours before serving. Layer with berries or use to fill cakes and pie crusts as desired.
For Nutella Mousse Cake
- Double the mousse recipe (1 cup Nutella / 1 cup whipping cream).
- Slice pound cake into layers, spread mousse between layers with raspberries, and chill until set.
For Nutella Mousse Pie
- Triple the mousse (1½ cups Nutella / 1½ cups whipping cream) to fill a standard pie crust.
- Pour into a pre-made Oreo or graham cracker crust, chill, and garnish before serving.
Nutrition Information (per serving)
Calories: 255 • Total Fat: 19g • Saturated Fat: 15g • Carbohydrates: 18g • Sugar: 16g • Protein: 2g