Nutella Chocolate Mousse
Creamy, dreamy, light and silky Nutella Chocolate Mousse is incredibly quick and easy to prepare, yet tastes like rich, chocolate, hazelnut heaven. No one would believe that this dessert has taken you literally 5 minutes to make, a couple of hours in the fridge and then you are good to go. Certainly a dessert for a special occasion, but also, quick enough to prepare for a family meal on a weeknight.
How to make Nutella Chocolate Mousse
Collect all your ingredients together:
- Nutella
- mascarpone cheese, room temperature
- vanilla extract
- fine salt
- unsweetened cocoa
- coffee powder
- double/heavy cream
To decorate –
- double/heavy cream
- grated chocolate
To serve –
Now whip this up:
- Weigh the Nutella, mascarpone cheese, vanilla extract, fine salt, unsweetened cocoa powder and coffee powder directly into a mixing bowl.
- Beat with an electric whisk until thoroughly mixed.
- Add the double/heavy cream.
- Beat again with an electric whisk until thickened.
- Transfer into a piping bag and pipe into serving glasses/dishes. Alternatively spoon in.
- Whip the cream with an electric whisk until it reaches soft peaks.
- Fill a piping bag with a nozzle.
- Cut the end from the piping bag to expose the nozzle, if necessary.
- Pipe (or spoon) the cream onto the Nutella mousse.
- Sprinkle over some grated chocolate. Delicious served with shortbread biscuits.
Ingredients 
1 Nutella, mascarpone, vanilla, salt cocoa, coffee 
2 Beat well 
3 Add cream 
4 Beat until thickened 
5 Spoon or pipe into serving dishes 
6 Whip cream 
7 Fill piping bag 
8 Cut end of bag
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Nutella Chocolate Mousse
Creamy, dreamy, light and silky Nutella Chocolate Mousse is incredibly quick and easy to prepare, yet tastes like rich, chocolate, hazelnut heaven.
Serves 2 – 3
Ingredients
- 250g Nutella
- 250g mascarpone cheese, room temperature
- 1 teaspoon vanilla extract
- ⅛ teaspoon fine salt
- 2 tablespoons unsweetened cocoa
- ¼ teaspoon coffee powder
- 250g double/heavy cream
To decorate –
- 100g double/heavy cream
- grated chocolate
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Weigh the Nutella, mascarpone cheese, vanilla extract, fine salt, unsweetened cocoa and coffee powder directly into a mixing bowl.
-
Beat with an electric whisk until thoroughly mixed.
-
Add the double/heavy cream and beat again with an electric whisk until thickened.
-
Transfer into a piping bag and pipe into 2 or 3 serving glasses/dishes. Alternatively spoon in.
-
To decorate – whip the cream with an electric whisk until it reaches soft peaks.
-
Fill a piping bag with a nozzle and cut the end from the piping bag, to expose the nozzle, if necessary.
-
Pipe (or spoon) the cream onto the Nutella mousse.
-
Sprinkle over some grated chocolate. Delicious served with shortbread biscuits.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- electric whisk and mixing bowl
- up top 2 piping bags and nozzles, if desired
- serving glasses/bowls
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