Easy Nutella Chocolate Mousse

Easy Nutella Chocolate Mousse

If you’re thinking about making something special for Valentine’s Day, or you’re looking for something special to top off a Sunday dinner, this easy no-bake Nutella chocolate mousse is just the thing!

This super easy, no-bake Nutella chocolate mousse is perfect for your Valentine—or any time. A few ingredients are all it takes.

It’s that smooth, chocolate-hazelnut spread that makes all the difference in this simple Nutella chocolate mousse. There are few steps, but they’re super easy: dissolve cocoa powder into hot water, melt dark chocolate, mix them together with Nutella, fold in freshly whipped cream and let it set in the refrigerator. That’s all.

This super easy, no-bake Nutella chocolate mousse is perfect for your Valentine—or any time. A few ingredients are all it takes.

This is a lot like the chocolate mousse from the Gluten Free Chocolate Mousse Cake that is the cake of my dreams. But, um, it’s Nutella chocolate mousse. Come to think of it, you could use this mousse in place of that one in that cake, and blow everyone’s mind.

This super easy, no-bake Nutella chocolate mousse is perfect for your Valentine—or any time. A few ingredients are all it takes.

Something else this simple chocolate mousse has going for it? Very nice, long refrigerator life. It keeps beautifully in the refrigerator for days and days. So I don’t have to force my husband and my neighbors to eat too much of a very, very good and velvety chocolate thing until the kids come home.

This super easy, no-bake Nutella chocolate mousse is perfect for your Valentine—or any time. A few ingredients are all it takes.

Like this recipe?

Prep time: Cook time: Yield: About 6 servings


1/4 cup (20 g) unsweetened cocoa powder (Dutch-processed is best, but natural will work, too)

1/2 cup (4 ounces) warm water (about 85°F)

9 ounces dark chocolate, chopped

8 tablespoons (148 g) Nutella chocolate hazelnut spread

2 cups (16 fluid ounces) heavy whipping cream

Whipped cream and chocolate shavings, for serving (optional)


  • In a small bowl, whisk the cocoa powder into the warm water until it dissolves completely. Set it aside. In a small, heat-safe bowl, place the chopped chocolate, and place the bowl over a small saucepan of simmering water, making sure the bowl does not touch the water. Melt the chocolate over the simmering water, stirring occasionally, until smooth.  (Alternatively, you can melt the chocolate in the microwave in short, 30-second bursts, stirring well in between.) Remove the melted chocolate from the heat and add the Nutella and the cocoa powder dissolved in water into it, whisking until smooth. The mixture should be relatively thick but smooth and shiny. Set the bowl aside.

  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, whip the heavy whipping cream on medium-high speed until stiff, but not dry, peaks form. Pour the chocolate mixture into the bowl of whipped cream slowly, carefully folding the ingredients together and taking care not to deflate the whipped cream more than necessary. Fold until no white streaks remain.

  • Transfer the mousse to a large pastry bag fitted with a large, plain, open piping tip. Pipe the mousse into small ramekins, jars or a well-greased miniature cheesecake pan. Place in the refrigerator to chill until firm (about 2 hours). Serve chilled, with the (optional) whipped cream and chocolate shavings.



P.S. If you haven’t yet, won’t you pick you your copy of Gluten Free on a Shoestring Bakes Bread? It means so much to me. :)

Comments are closed.

  • Cheri
    August 4, 2014 at 5:49 PM

    Soooo . . . the grocery store was completely out of heavy cream and my car was in the shop, leaving me to buy lighter cream at the store I had a ride to. It absolutely refused to whip (and thus got turned into homemade vanilla ice cream last night!) I had to put the nutella/chocolate mixture in the fridge overnight since I couldn’t finish the mousse with what I had — and it set up into a lovely fudge concoction that my 22 yo daughter pronounced delicious – then suggested making it into balls, rolling it in confectioner’s sugar or something and turning it into truffles! I’m going to chop up some macadamia nuts (I’m out of hazelnuts) and do just that tonight. I’ll miss the mousse, but this stuff is yummy without the whipped cream, and my mistake provides a whole new opportunity for decadence! And my family got homemade ice cream to boot . . .

  • Sam Pittman
    August 1, 2014 at 4:28 PM

    The three little guys in the last picture look baked, with a crumb. Are these made from the recipe as written above?

    • August 2, 2014 at 2:03 PM

      They aren’t baked, Sam. They are made in the mini cheesecake pan, shown in the photos. They don’t come completely clean from the pan.

      • Doreen
        August 2, 2014 at 7:49 PM

        The last picture shows what looks like 3 little cakes sitting on parchment,,,with whipped cream on top. They are standing alone. In nothing.. I have never seen mousse stand alone like that. So I am confused..So is the mousse that dense that it can be removed from a cheesecake pan and stand alone?

        • August 3, 2014 at 8:49 AM

          Please see the instructions in the recipe, Doreen. The miniature ones that stand alone are the ones that were made in the miniature cheesecake pan. If a mousse sets up properly, it should be able to stand on its own if made in a pan like that.

        • Doreen
          August 3, 2014 at 2:08 PM

          Thanks Nicole for clearing that up,, I did feel silly asking, but they really do look like a baked product. I did read the instructions in the recipe,, several times thinking that I missed something….. Thanks for sharing the Great recipe….

    • Doreen
      August 2, 2014 at 7:42 PM

      I thought the same thing,, I’m glad someone posted before me, then i don’t feel so silly asking.. They do indeed look like they have a crumb, and also how would you get the mousse to stand on its own like that,,, is it very dense?

  • Janelle Macpherson
    July 31, 2014 at 10:56 PM

    Yum, I have your bakes bread book…are you going to put out a book with these other recipes in them as well?

    • August 2, 2014 at 2:12 PM

      Hi, Janelle, thanks so much for picking up a copy of Bakes Bread! Most of the recipes on the blog are just on the blog. The books are at least 80% new, as per publishers’ requirements!

  • Mare Masterson
    July 31, 2014 at 1:07 PM

    Okay, no lie here – I was looking up recipes to make my own Nutella this very morning while my hubby drove me to work, because I have people in my life who cannot eat refined sugar or gluten and I really want them to experience your Nutella stuffed brownie cookies. They may have to experience this mousse too! Oh I cannot tell a lie on this one –it is me who has to experience this mousse and the sooner the better!

    • August 2, 2014 at 2:14 PM

      There are definitely some recipes around for homemade Nutella, Mare, but I’ve tried my own and a few that are out there, and have never liked the results. I think the “real thing” has so much sugar, and I can’t bring myself to put that in my own homemade stuff, so it just doesn’t turn out right!

  • Jennifer S.
    July 31, 2014 at 9:50 AM

    OMG was the first 3 words out of my mouth when the title loaded this morning. HOLY YUM! I’m going to the store pronto to get me some cream because I have everything else on hand. this is going to be a great treat today!!!
    Do you miss the monkeys? :) I’m starting to miss them and they aren’t even my monkeys.

    • August 2, 2014 at 2:16 PM

      Oh, I totally miss them, Jennifer! To answer your question from the other day about the camp my gluten free son goes to, it’s a “Y” camp that actually set up a whole separate gluten free kitchen for gluten free kids and it works out great. Grateful to have it!

  • Rebecca Ní Smurchú
    July 31, 2014 at 8:26 AM

    and egg free!! Can’t wait to try this :)

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