Nutella Mousse Recipe

Prepare equipment and chill

Place a medium mixing bowl and the whisk attachment (or bowl of a stand mixer) in the refrigerator or freezer for 10–15 minutes to keep the cream cold — this helps achieve a stable whipped cream.

Soften and warm Nutella

If Nutella is very stiff, warm it briefly to make it easier to fold: transfer 1 cup Nutella to a heatproof bowl and microwave in 10–15 second bursts, stirring between bursts, until spreadable but not hot (about 10–20 seconds total). Alternatively, place jar in a bowl of warm water for 5–10 minutes. Let it cool slightly if it becomes too warm.

Beat cream cheese mixture

In a separate medium bowl, using a hand mixer or stand mixer fitted with paddle attachment, beat 1/2 cup softened cream cheese with 2 tbsp powdered sugar, 1 tsp vanilla extract, 1/2 tsp instant espresso (if using), and 1/8 tsp salt until smooth and slightly airy, about 1–2 minutes. Scrape down the sides to ensure even texture.

Combine Nutella and cream cheese

Add the warmed-but-not-hot Nutella to the cream cheese mixture. Beat on low speed until fully combined and smooth, scraping down the bowl as needed. The mixture should be homogenous and slightly loosened by the Nutella.

Whip the cream

Remove the chilled bowl and whisk. Pour 1 1/2 cups cold heavy cream into the chilled bowl. Whip on medium-high speed until soft peaks form (when you lift the whisk, peaks should hold briefly then soften). This usually takes 2–4 minutes depending on equipment and cream temperature. Be careful not to overwhip to avoid graininess.

Fold whipped cream into Nutella base

Transfer about one-quarter of the whipped cream into the Nutella–cream cheese base and gently fold using a rubber spatula to lighten the mixture. This makes folding the rest easier. Fold in the remaining whipped cream in two additions, using gentle strokes from bottom to top to keep the mousse airy and avoid deflating. Stop folding once no streaks remain and the mousse is uniform.

Portion and chill

Spoon or pipe the mousse into serving glasses, ramekins, or a single bowl. Smooth the tops if desired. Cover each or place in an airtight container and chill in the refrigerator for at least 1 hour to set and for flavors to meld. For best texture chill 2–3 hours.

Just before serving, sprinkle chopped toasted hazelnuts and shaved chocolate or a dusting of cocoa powder over each mousse. Add fresh berries on top or to the side. If desired, add a small dollop of additional whipped cream.