Nutella Mousse {just 2 ingredients!}

Nutella Mousse is a winner with just 2 ingredients. Or add just 2 more and make a gorgeous, show-stopping Nutella Mousse cake that will definitely impress!

Okay, so you know how much I love an easy recipe that delivers huge, right? Let me just say that I was beyond excited when I made this awesome Nutella Mousse.  It takes all of five minutes (minus chill time) and yet it turns out a creamy, delicious Nutella Mousse with endless possibilities.  And the best part?

There are only two ingredients!

This one is a major winner, folks.  And who doesn’t love Nutella?  This Nutella Mousse is right up there with my other Nutella favorite – Nutella Hot Chocolate – but I have to admit that I’m torn over which one I love most.  Possibly this one since it’s something that, with a few minor tweaks, you could actually serve at the end of a nice holiday meal or dinner party.  Try adding a layer or two of strawberries or raspberries, with a nice dollop of fresh whipped cream and some chocolate shavings to top it off. I usually just make it and enjoy it as is but it’s always nice to have easy ways to dress up your recipes.

Update: I recently made this super simple Nutella Mousse Cake for a dinner party and it was a showstopper! It’s so simple that no one would believe it when I told them. Here’s a video I made showing the process:

So simple yet so impressive! I cut my store-bought pound cake in half to get my circles which will make three cakes. Double the Nutella Mousse recipe, too (one cup Nutella and one cup whipping cream) and it will be about perfect. Any extra can just be cut up and layered the same way!

Continue to Content

Nutella Mousse {just 2 ingredients!}

Yield: 0

Print

Ingredients

• 1/2 cup Nutella
• 1/2 cup whipping cream

Instructions

1. Place Nutella and whipping cream in a mixing bowl. Whip cream and Nutella together until stiff peaks form.
2. Chill for at least two hours. Serve as-is or layer with fresh berries and top with whipped cream and chocolate shavings.

FOR THE CAKE:

1. Using a store-bought pound cake, cut circles out with food rings (see this video for instructions. Layer with mousse and raspberries. Cover loosely and chill until just before serving.

• Author
• Recent Posts

Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

Latest posts by Kristy Bernardo (see all)

• Instant Pot Beef Stroganoff with Blue Cheese & Chives - August 16, 2021
• Turkish Meatballs (Kofte) with Lemon-Tahini Sauce - August 14, 2021
• Turkish Cake – Revani - August 14, 2021