Looking for a dessert that looks fancy but takes barely any effort? This 3 ingredient Nutella mousse might just become your go-to fix for sudden chocolate cravings. I’m talking no-fuss, no baking, no whisking egg whites to stiff peaks. Just spoon, fold, chill—done.
It’s rich, chocolatey, and has that melt-on-your-tongue texture we all crave in a mousse. The best part? It takes about 10 minutes of prep time. That’s faster than running to the store for a tub of ice cream.
Ingredients You’ll Need
- 1 cup Nutella (the star of the show)
- 1 1/2 cups heavy whipping cream (cold)
- 1/2 tsp vanilla extract (optional, but adds depth)
That’s it. You could stop reading right here and already be halfway to dessert heaven.
How to Make 3 Ingredient Nutella Mousse
Step 1: Whip the Cream
Grab a cold bowl (metal works great) and beat the heavy cream until it forms soft peaks. You want it light and airy, not over-whipped or stiff.
Step 2: Add Nutella
Spoon in the Nutella. Gently fold it into the whipped cream using a spatula. Folding keeps the air in, so go slow. This is not a race.
Step 3: Chill
Spoon the mousse into small ramekins or glasses. Chill for at least 1 hour before serving. Trust me—letting it set makes all the difference.
Optional Add-Ins & Toppings
- Chopped almonds: Adds crunch and balances out the creaminess.
- Sea salt flakes: A tiny sprinkle on top enhances the chocolate flavor.
- Whipped cream or chocolate shavings: If you’re feeling extra.
- Fresh raspberries: Their tartness cuts through the sweetness.
Why This Nutella Mousse Works
Some mousse recipes are more high-maintenance than a cat on a rainy day. This one keeps it simple without compromising on flavor or texture.
Nutella brings in sweetness, chocolate, and hazelnut in one hit. Heavy cream delivers that luxurious, airy bite. Vanilla brings the two together like a dessert matchmaker.
It’s also versatile. Use it as a filling for a Nutella mousse cake, layer it in a trifle, or serve it as-is. You do you.
When to Serve It
- Weeknight indulgence
- Last-minute dinner party dessert
- Brunch potluck
- Valentine’s Day (or just a Wednesday)
If you have 10 minutes and a spoon, you have mousse.
Storage Tips
- Keep in an airtight container in the fridge for up to 3 days.
- Don’t freeze it—the texture doesn’t survive the thaw.
Tips Before You Try This Recipe
- Use cold cream: Warm cream won’t whip properly. Pop it in the freezer for 5 minutes if your kitchen is warm.
- Don’t over-mix: Fold gently to keep the mousse light.
- Taste before chilling: Want it sweeter? Add a bit of powdered sugar before folding.
- Double the batch: You’ll wish you had.
Final Thoughts
This 3 ingredient Nutella mousse doesn’t pretend to be fancy. It’s creamy, satisfying, and just sweet enough to hit the spot. Whether you need a dessert in a pinch or just want to treat yourself, this mousse checks every box.
Simple ingredients. No oven. Maximum joy. What more could you ask for?
3 Ingredient Nutella Mousse
Ingredients
Method
- Pour the cold heavy cream into a metal or glass mixing bowl. Use a hand mixer (or stand mixer) to whip the cream until soft peaks form. This takes about 3–4 minutes. Don’t over-whip.
- Add the Nutella to the whipped cream. Use a rubber spatula to gently fold it in. Don’t stir too hard—fold slowly until it’s well combined and smooth.
- Scoop the mousse into small dessert glasses or ramekins. Place them in the fridge and chill for at least 1 hour before serving. This helps the texture set properly.
Notes
- Make sure your heavy cream is cold—warm cream won’t whip well.
- You can leave out the vanilla extract if you don’t have it.
- This mousse is rich, so small portions go a long way.
- Top with chopped almonds, chocolate shavings, or fresh berries for a little flair.
FAQs
Can I use a different chocolate spread instead of Nutella? Sure, but make sure it has a similar creamy consistency. Anything too thick or grainy won’t fold well.
Is there a dairy-free version? Yes! Use coconut cream (chilled overnight) in place of heavy cream. Make sure to use a dairy-free chocolate spread too.
Can I add gelatin to firm it up? You could, but it’s not necessary. The mousse sets beautifully on its own.
How do I make this mousse part of a cake? Use it as a filling or topping. It pairs wonderfully with chocolate sponge or hazelnut cake layers.
Can I make it ahead of time? Absolutely. Make it the night before and store in individual jars.
What if I don’t have an electric mixer? Get ready for an arm workout. You can whip cream by hand with a whisk—just be patient.
Can I freeze leftover mousse? Technically yes, but it changes texture. Best to eat it fresh from the fridge.
