Nutella mousse
Ingredients
For the Mousse
225 g Nutella
125 g milk chocolate
500 g whipping cream see notes
¼ teaspoon hazelnut extract optional
50 g chopped hazelnuts optional, to decorate
For the Nutella ganache
60 g whipping cream
150 g Nutella
Instructions
To make the Nutella Mousse
Chop the milk chocolate into small pieces, then place it into a large heatproof bowl and add the Nutella.
Heat half of the cream in a medium saucepan over medium-high heat until it just begins to boil around the edges.
Pour the hot cream over the chocolate and Nutella. Leave for a few minutes for the chocolate and Nutella to melt, then whisk until the chocolate is completely melted and the mixture is smooth.
Whisk in the remaining half of the cream and the hazelnut extract (if using).
Cover and chill the mixture until it is very cold. This can either be done in the fridge or freezer.
Fridge – refrigerate for several hours or overnight.
Freezer – place in the freezer for 1 hour, stirring every 10 minutes to make sure it doesn't freeze around the edges.
Once the mixture is fully chilled, whip it with an electric hand mixer, or with the whisk attachment on a stand mixer, until peaks form. Be very careful not to overwhip it, as the mixture will start to separate and become grainy. If using a stand mixer, only use medium speed and watch it carefully; it can become overwhipped very quickly.
Pipe or spoon the Nutella mousse into serving glasses or bowls.
Serve the mousse immediately for a softer mousse texture, or refrigerate for at least 30 minutes for a fluffier texture.
Storing the Mousse:
Cover individual glasses or bowls with plastic wrap, or place them all into a large airtight container and refrigerate. The whipped mousse will keep well for several days.The unwhipped mousse mixture will keep well for 1-2 days before whipping.
To Make the Nutella Ganache
In a microwave-safe jug, heat the cream until almost boiling. Add the Nutella and leave it to melt for a few minutes. Whisk until combined and then leave to cool to room temperature before spreading on top of the mousse.
Add the ganache just before serving the mousse for a soft, shiny ganache topping, or add it before chilling the mousse if you want a firmer topping. It will lose a little bit of its shine as it chills.
Sprinkle with hazelnuts if desired
Nutella mousse is a delectable dessert that combines the creamy richness of Nutella and milk chocolate with a light, airy whipped texture. To enhance the experience, it’s essential to understand some tips and variations for making the perfect mousse and ganache. When preparing the mousse, using high-quality whipping cream with at least 35% fat content will help achieve a stable, fluffy texture. The hazelnut extract, although optional, adds an authentic nutty aroma that complements the chocolate and Nutella perfectly. If you prefer a smoother mousse, ensure the mixture is fully melted and cool before whipping, and avoid overwhipping to prevent graininess. The Nutella ganache topping adds an indulgent layer of flavor and texture. By heating the cream until almost boiling before mixing with Nutella, the ganache attains a silky consistency. For a glossy finish, spread the ganache just before serving; for a firmer topping that sets nicely, chill the mousse after adding the ganache. Garnishing with chopped toasted hazelnuts not only gives a pleasant crunch but also intensifies the hazelnut flavor, balancing the sweetness of the mousse. This dessert can be served in individual glasses or bowls and stored refrigerated for several days, making it an excellent make-ahead treat. Beyond the traditional recipe, Nutella mousse can be customized by folding in additional ingredients such as crushed cookies, fresh berries, or a splash of coffee liqueur for deeper flavor notes. It’s an ideal dessert for celebrations or whenever a luscious yet simple-to-make chocolate-hazelnut dessert is desired. By following these suggestions and the detailed recipe, you can create a professional-quality Nutella mousse with a luscious ganache topping that delights both the palate and the eyes.
