Based on my experiences, there are very few who don’t love Nutella. This post is not for those few. 😉
This recipe is super quick to prepare, but you will want to plan ahead as it needs about two hours in the fridge before serving. With just two ingredients, you can’t lose. And, if you really need to make more than two servings, it is easy to increase the recipe to make however much you need!
1/2 cup heavy whipping cream
1/4 cup Nutella
Begin by whipping the heavy cream to soft peaks. You can do this either by hand with a whisk or with an electric mixer. I just use a whisk and whip by hand. For this small an amount it is more hassle than it is worth to drag out the electric mixer, for me. Your feelings may differ.
You do NOT need to add sugar to make a sweetened whipped cream. The Nutella is sweet enough it will take care of that. I do like to add a little splash of vanilla and a teensy dash of salt, but that’s completely optional.
Be mindful not to over whip the cream. You want to just get it to hold a soft peak – if you over whip cream it starts to turn into butter and while I am all for homemade butter (seriously, try it sometime you will love it!) that is not what we are after here. As soon as your cream starts to hold soft peaks, stop whipping!
Now, add a small bit of the Nutella to the whipped cream. No need for a precise amount here, just spoon a small dollop out of the 1/4 cup you measured out. Whip this into the cream just till the mixture is blended and the cream has thickened up a little more. It should not quite be at the stiff peaks stage, but firmer than before. (If you do take it to stiff peaks no worries, it will still turn out fine.) Now add the remaining Nutella and gently fold it in with a rubber scraper (you might call it a spatula) till it is evenly incorporated.
Now spoon the mousse evenly into *two small dessert bowls. I like to use an offset spatula to smooth the tops, but you can do whatever you like in this regard. You might even prefer to put the mousse into a piping bag fitted with a large round tip and pipe it into the bowls instead! Cover with plastic wrap and chill in the fridge for two hours before serving, so the mousse can set up. Garnish with additional (very lightly sweetened) whipped cream and shaved chocolate if desired.
* I like to just spoon this into one mini trifle dish, and serve with two spoons for sharing. Or, you know…. when being a little piggy and considering this one serving instead of two. 😝
As for increasing this recipe, notice the ratio of Nutella to heavy cream: it is one part Nutella to two parts heavy cream. So if you wanted to use, for example, two cups of heavy cream you would need to use one cup of Nutella.
As a totally unrelated note: Props to one of my local news station’s weather men for not missing a beat in the following little tale: I had just turned the news on at the tail end of a story about some massively large potato. I honestly wasn’t paying too much attention and it was only a couple seconds so I really missed why this was newsworthy – record breaking potato I guess. *shrug* Anyway when they cut the video and went back to the newsroom the two anchors made some comments about how long you would need to exercise to work off the thousands of servings of fries or mashed potatoes that potato would make and asked the weather man what his guess was, and his witty and immediate response was “Well either way, taters gonna tate.” Tickled my funny bone pretty good. 😂