Nutella mousse

Nutella mousse

  • serves 8
  • Easy

This may be a dessert that flies in the face of today’s food trends, but it’s sometimes good to give into temptation!



  • eggs 4
  • egg whites 2
  • caster sugar 2tbsp
  • Nutella® 200g
  • unsalted butter 50g
  • crème fraîche 50g
  • hazelnuts 8tbsp, toasted and chopped


  • Step 1

    Break the eggs and separate the whites from the yolks. Beat the yolks vigorously with the sugar until the mixure becomes pale and frothy.

  • Step 2

    Melt the Nutella with the butter in a bain-marie or in a bowl over a pan of simmering water. Leave to cool. Add the melted Nutella to the egg-yolk mixture then mix in the crème fraîche.

  • Step 3

    Beat the egg whites until they form stiff peaks. Using a spatula, gently fold the egg whites into the Nutella mixture.

  • Step 4

    Cover the bottom of 8 small ramekins with a thin layer of toasted, chopped hazelnuts.

  • Step 5

    Divide the mousse between the ramekins and refrigerate for at least 6 hours.

    Tip: For mousse with a firmer texture, place in the freezer for half an hour before serving.