Nutella Mousse Recipe
Prep time
Total time
*In the video I forgot to mention that I had already melted the chocolate and whisked it smooth with the semi-melted Nutella.
This is the same method as in my original Chocolate Mousse Recipe
Sorry for the confusion~ written instructions below are correct
Serves: 4 cups
  • Semi Sweet Baking Chocolate 4ounces (113g)
  • Nutella 1 cup (226g)
  • Hot Water ¼ cup (60ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • Hazelnut Liquor Optional 2 teaspoons (10ml)
  • Fresh Egg Whites 2 Large (60) *see note below
  • Granulated Sugar 1 Tablespoons (12g)
  • Cream Of Tartar ¼ teaspoon
  • Heavy Cream 1 cups (240ml)
  1. Melt chocolate in a large bowl over a double boiler or in a microwave safe bowl
  2. Add the nutella and whisk smooth
  3. Add the hot water all at once, very quickly while whisking vigorously to incorporate well.
  4. Add the optional liquor and vanilla extract.
  5. In a clean mixing bowl with the whisk attachment whip the egg whites and cream of tartar until foamy and then sprinkle in the sugar slowly while whipping on high speed.
  6. Continue whipping until you reach medium-firm peaks.
  7. In a separate mixer bowl, whip the heavy cream to medium-firm peaks.
  8. Fold the meringue into the chocolate mixture
  9. Next fold in the whipped cream.
  10. Refrigerate the mousse for 1-2 hours to set, then use in cakes or pastries
All cakes and pastries made with chocolate mousse must be kept refrigerated.

Store in the refrigerator for up to 1 week
Recipe by Gretchen's Bakery at