Nutella Mousse Recipe


I don’t really have the words to describe this Nutella Mousse!

I mean ~ it practically speaks for itself.

Nutella. Chocolate. Mousse

I have to be honest though, I was surprised by how much nutella flavor came through, since you will have to add a portion of chocolate to the mix to help it set up properly.

SO at first thought I was afraid it would overpower the taste of the hazelnut.


This Nutella Mousse is perfect!

I made it specifically to go into my Yule Log this year but I can now envision the tons of different variations I can use this!

A Nutella Mousse Cake for one!

Nutella mousse stuffed eclairs as another!

Or just eat the entire bowl with a spoon which is what I probably would have done had I not needed it for my Chocolate Roulade!!

So with that being said, whatever you are going to do with this recipe~ good luck getting it there! You may want to double the recipe just to be on the safe side!

4.5 from 2 reviews
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
For those who have questions about whipping egg whites, CLICK HERE FOR MORE!

The debate on raw egg whites: The trouble is in the yolks, not the whites and I do not feel there is a risk in this recipe whatsoever.
HOWEVER this should be a personal choice for each and every one of you. Although it is minutely possible for Salmonella to be in both the white and the yolk of the egg,
the white does not readily support bacterial growth.

Cold soufflés and mousses containing raw beaten whites require refrigeration to maintain their character, and an added safety factor.
Such dishes might be considered low risk for healthy individuals. But if you are worried and want to avoid this “danger” you can simply use pasteurized egg whites in a carton, like Egg Beaters JUST WHITES.
They do not whip as nicely as fresh egg whites do, and will sometimes take an excessive amount of time to do so

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  1. I can not wait to make this, if it’s anything like your chocolate mousse(to die for) count me in !!!! You have the BEST recipes!!!! I lost count of how many I’ve made,but all have turned out perfect!!!

    1. YAY thanks for the feedback! It encourages others to try my recipes if they see people who have made them and had great success! Keep commenting! LOL and SHARE ME PLEASE!!

  2. Hi Gretchen, I am wondering how an over whipped egg white looks like compared to a perfect whipped egg white? Maybe you can make a “best baker tip video” about it. 🙂

    1. Sure Chris great idea, it basically looks like styrofoam. But Ill be sure to include a picture of that in any video I do going forward where I warn to “not overwhip!”

    1. Yes that is correct I forgot to mention on the video (however I placed a very large TEXT banner that specified just that during the video for all to see, hmmm was it not visible? It was pretty large and in yellow letters?)

      But it gets melted then combined with the semi melted nutella, just like in my original Chocolate Mousse recipe – nope it doesnt get lumpy when you add water ot chocolate in the correct proportions it make a smooth mix, sorry for the confusion

  3. Hi Gretchen.

    Love what you do! My daughter is vegan. I need some subs for eggs, milk, etc. Any suggestions or recipes will help.


  4. Hi Gretchen, I want to make a few trays of phyllo dough tarts and fill each with different types of mousse. Besides chocolate, nutella, salted caramel, white chocolate, (I already have these down pat) do you have any suggestions? I have to have them for the fourth of November. Thank you so much for any help.

  5. Hi Gretchen
    Can I use flax seeds powder for the above receipe of nutella mousse
    In place of 2egg white how much flax seed powder do I need to use
    Please help.

    1. Flax is not the substitute for Whipped eggs, only in recipes where the egg is the BINDER. Here you would use aquafaba (I have not yet mastered the aquafaba though so I have no real facts to offer, it is on my list from 2016 for sure !)

      1. Thanks for your reply
        So can I use meringue powder in place of egg whites
        Please mention the quantity/measurement of meringue powder for the above receipe

  6. Hey Gretchen,

    I think there’s an error in the recipe, two large egg whites should be 60g instead of 36g?

    I am making this right now. =)

  7. Hi Gretchen,

    I made this recipe today, but the one thing that has NEVER happened to me before when making chocolate mousse: the mousse is a bit too thin… I followed the instructions and measurements but something must have gone wrong (and I don’t know what 🙁 ) It’s in the fridge for more than 2 hours now and still moves a bit when I pick up the bowl. How can I fix this?

  8. Hi Gretchen! First, I would like to thank you for your generosity in making your recipes available to all bakers (and to all novice bakers like me!). I have a long-time friend who invited me for X-Mas dinner…and I wanted to pitch in, so I offered to bring a “Bûche de Noël”, which is a big tradition North of the Border, here in Quebec, Canada. Can’t wait to make the Chocolate Roulade and the Nutella Mousse as I’ve purchased everything needed for the recipe (from the pan to all baking ingredients). Another thank you to the ones who posted about freezing the rolled “génoise” filled with the Nutella Mousse; this is a big relief to know that I can plan ahead with the upcoming busy days. Keep up the outstanding work. 🙂

        1. Again, I would not recommend to freeze it unless it is IN Your cake or pastry, so if you are going to freeze it anyway- NO do not whip it, it will deflate and you will have nutella soup

  9. Thanks for the yummy recipe Gretchen! It tasted amazing, but sadly it didn’t set well and was runny when I tried to use it as a filling in your Yule log recipe. Any idea what went wrong?

    1. Hmm really? I’m sorry to hear that! It’s hard to say if you used all the same ingredients and did it just as I showed in the video?

  10. Pingback: Buche de Noel

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