Easy Nutella Chocolate Mousse made with just a handful of ingredients. This no bake dessert can be made ahead of time, so it’s perfect for entertaining. It’s gluten-free and egg-free too.
Calling all Nutella fans! ❤️
If you’re looking for a quick and easy dessert that everyone will love, try my Easy Nutella Chocolate Mousse. It’s rich, creamy and oh-so-chocolately.
With plenty of whipped cream and a hint of hazelnuts from the Nutella, it’s a seriously delicious dessert.
I love easy desserts and trust me, it doesn’t get any easier than this no-fuss Nutella Chocolate Mousse. You only need 4 ingredients to make the mousse itself. It’s a delicious mix of Nutella, cream cheese, a dash of vanilla and loads of whipped cream.
You don’t need any eggs, but you’ll still get that creamy, mousse-like texture that everyone loves. And it’s gluten free too!
You can serve this mousse with almost anything. I love to add a dollop of whipped cream or mascarpone and a few fresh berries. It helps cut through the sweetness and makes for one impressive dessert.
I first made this recipe back in 2015, and it’s been my go-to dessert for entertaining ever since. Why? Because you can make it ahead of time, it comes together in a flash and everyone always loves it. So what are you waiting for?
TIPS FOR MAKING NUTELLA MOUSSE
- Make sure you use a full fat cream cheese. It will set up better and taste better. Choose a block of cream cheese, not the spreadable kind, for the best results.
- This mousse has no gelatine in it, so make sure you whip the cream until stiff peaks form, so it sets properly. Leave it for at least 3 hours, or even better, overnight.
- Serve cold with a dollop of mascarpone or whipped cream and some fresh berries – whatever’s in season.
MORE NUTELLA RECIPES TO TRY
- Nutella Cookies
- Nutella Oreo Cheesecake
- Nutella Rocky Road
- Amazing Nutella Donuts
- Nutella Stuffed Chocolate Cupcakes
- Nutella Stuffed Chocolate Cookies
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PinDescription
Easy Nutella Chocolate Mousse made from scratch.
Ingredients
- 150 grams (3/4 cup) full fat cream cheese, softened
- 1 teaspoon vanilla extract
- 225 grams (3/4 cup) Nutella
- 360 ml (1 and 1/2 cups) thickened or heavy cream
- Mascarpone or extra whipped cream, to serve
- Fresh raspberries, to serve
Instructions
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the vanilla and beat again. Then add the Nutella and beat for 30 seconds or so, scraping down the sides occasionally, until the mixture is combined.
- In a separate bowl, beat the cream until thick and whipped. Gently fold whipped cream into Nutella mixture until the mixture is creamy and smooth. Spoon the mousse into four serving dishes and pop into the fridge for at least 3-4 hours or overnight.
- To serve, top with a teaspoon of whipped cream or mascarpone and a few fresh raspberries.
Nutrition
- Serving Size: 1 pot
- Calories: 363
Keywords: Chocolate, Nutella, Mousse
This recipe was first published on Sweetest Menu in May 2015.
Hey, how long would you say these would last? Definitely making these tonight!
Hi Maria! These would last up to 5 days in the fridge. Just be sure to cover them with plastic wrap!
The mousse is amazing! I layered it with an Oreo crumb 😍😍
★★★★★
Oooh that’s such a good idea! So glad you loved it!
Made loved so easy will try more of your recipes I’ll keep you informed of what I made many thanks
So glad you enjoyed it Aydin! Thank you for the lovely feedback! ☺️
WOW this mousse looks so luscious and creamy! Perfect dessert ♥
★★★★★
Thanks Natalie!
This stuff is divIne! My sister made it for me then I had to make it again the next week to satisfy cravings 😂
★★★★★
Hahaha it’s addictive isn’t it? Thanks for the lovely feedback Sarah!
So easy but so yum!
★★★★★
Can these be frozen for several days?
Hi Leah, thanks for the message. I haven’t actually frozen these myself so I can’t say for sure. My guess is they would be ok as long as they have plenty of time to thaw out before serving. Let me know how you go!
Thanks! I did freeze them for a week and they were totally fine, but you’re right, they definitely taste better fully defrosted (we tried them at various stages of defrosting).
Thanks for the feedback Leah! That’s great to know 🙂