You’re 3 Ingredients Away from the Easiest Dessert Ever

Imagine this: You need a dessert that tastes like it took hours, but you’ve got the attention span of a goldfish and the patience of a toddler. Enter 3-Ingredient Nutella Mousse. It’s stupidly easy, embarrassingly delicious, and requires zero culinary skills.

No fancy equipment, no weird ingredients hiding in the back of your pantry—just Nutella, heavy cream, and a pinch of salt. If you can whisk (or own a hand mixer), you’ve already won. Ready to outshine every “homemade” dessert your friends overcomplicate?

Why This Recipe Slaps

This Nutella mousse is the dessert equivalent of a mic drop.

It’s creamy, rich, and stupidly fast to make. The texture is like eating a cloud that’s been dunked in chocolate hazelnut heaven. Plus, it’s versatile—serve it in fancy glasses for a dinner party or eat it straight from the bowl in your pajamas.

No judgment here.

It’s also foolproof. Unlike finicky custards or temperamental soufflés, this mousse forgives mistakes. Overwhip the cream?

Fold it in anyway. Forget to chill the bowl? You’ll live.

It’s the dessert version of your most forgiving friend.

Ingredients You’ll Need

1 cup Nutella (or any chocolate-hazelnut spread, but let’s be real, Nutella’s the GOAT)
1 ½ cups heavy cream (cold—this isn’t the time for room-temperature laziness)
Pinch of salt (trust me, it makes the chocolate pop)

How to Make Nutella Mousse (Step-by-Step)

Whip the cream: Beat the heavy cream in a chilled bowl until stiff peaks form. If you overwhip it and it looks grainy, just pretend you meant to make butter.
Melt the Nutella: Microwave it for 20 seconds to soften. Stir in the salt.
This step is non-negotiable unless you enjoy lumpy mousse.
Fold it together: Gently mix a third of the whipped cream into the Nutella to lighten it. Then, fold in the rest until no white streaks remain. Overmixing = sad, dense mousse.
Chill: Divide into glasses and refrigerate for at least 1 hour.
Or eat it immediately like a chaotic dessert gremlin.

How to Store This Masterpiece

Cover the mousse with plastic wrap or transfer it to an airtight container. It keeps in the fridge for up to 3 days, though good luck not eating it all in one sitting. Don’t freeze it—the texture turns grainy, and nobody wants that.

Why This Recipe is a Win

Besides being insanely easy, this mousse is crowd-pleasing and customizable.

Add espresso powder for a mocha twist, or layer it with crushed cookies for a parfait. It’s also kid-friendly—let them “help” fold the ingredients and watch their tiny minds explode.

Nutritionally? It’s dessert.

Let’s not pretend it’s health food. But IMO, joy counts as a nutrient.

Common Mistakes to Avoid

Using warm cream: Cold cream whips better. Science.
Overmixing: Fold gently unless you want Nutella soup.
Skipping the salt: It balances the sweetness.
Don’t be basic.

Swaps and Substitutions

No Nutella? Try peanut butter or melted chocolate (adjust sweetness accordingly). Dairy-free?

Use coconut cream instead of heavy cream (just chill the can overnight first). Want it boozy? Add a splash of Frangelico or Kahlúa.

FAQs

Can I use whipped topping instead of heavy cream?

Technically, yes.

But it’ll taste like regret and artificial stabilizers. Stick to real cream.

Why is my mousse runny?

You either underwhipped the cream or overmixed it. Or both.

Chill it longer—it might firm up.

Can I make this ahead of time?

Absolutely. It’s actually better after chilling for a few hours. Just cover it so it doesn’t absorb fridge smells (nobody wants onion-scented dessert).

Is there a way to make this less sweet?

Use a dark chocolate-hazelnut spread or add a bit of cocoa powder to cut the sweetness.

Or just embrace the sugar rush.

Final Thoughts

This 3-Ingredient Nutella Mousse is the dessert hack you didn’t know you needed. It’s fast, fancy-looking, and requires zero skill. Perfect for last-minute guests, midnight cravings, or convincing people you’re a pastry chef.

Now go forth and mousse it up.