I had great intentions of serving this mousse on Christmas — I was going to make it into more of a cake using fancy pirouette cookies standing upright as the outer crust. But I was tired of baking (gasp!) by the time Friday rolled around and thus somehow we survived on only apple pie, the cupcake wreath, and sugar cookies. I still had all the ingredients though, so I rethought the recipe to fit the next big holiday: New Year’s Eve!
This was my first time making mousse, it was really fun to use my mixer to make the whipped cream and then gently fold in the chocolate-hazelnut mixture using my knowledge from Ina and Martha.
I served the mousse in martini glasses (a new gift from Ryan to my parents!) to be festive. They are really the perfect size for a dessert like this and dress up this extremely simple recipe.
The mousse is topped with chocolate shavings and toasted hazelnuts, and those pirouette cookies got some use as well. Very cute and delicious!
Chocolate Hazelnut Mousse
1-1/2 cups whipping cream
1/2 cup Nutella spread
2 tbsp hot water (not boiling)
2 tsp instant espresso
Dash of Kahlua
6 Chocolate-hazelnut pirouette cookies
Chocolate and chopped hazelnuts for topping
– Dissolve instant espresso in hot water in a medium sized bowl
– Add the Nutella and Kahlua, beating until smooth
– In a mixer, whip the whipping cream until it forms stiff peaks
– Gently fold the nutella mixture into the whipped cream until the color is uniform
– Divide mousse into serving glasses (I think martini glasses work great!)
– Add toasted hazelnuts (to toast, just stick them in a 350 degree oven for about 10 minutes), chocolate shavings, and pirouette cookies for decoration
wow che delizia!! complimenti!!
This looks delicious without the instant espresso.
Hi!! I randomly stumbled across your blog looking for a recipe and was shocked to see you were a dental student with a food blog, too! I am in my second year in Alabama. Your stuff looks delicious — I hope your first year is treating you well!!
You’re right… so simple but they sound amazing…great recipe!
This is so amazing looking that I will be making it tomorrow night for NYE :) Thank you!
mmmm, this looks wonderful! I love Nutella, what a great use for it.
You had me at Nutella…. this looks absolutely amazing!
The Nutella I’m sure just adds a rage of flavor! Looks fantastic!
just so you know, this recipe is all over pinterest.com this week. I love all things nutella, I even had a nutella wedding cake! I will definitely be trying this soon!
Just saw this today on Pinterest. YUM! So simple and yet so delicious.
i am so glad i found this page again! i made this for easter 2011, and the whole rest of the year it’s been brought up. never bookmarked the page though so i just spent 25 mins scouring the internet trying to save thanksgiving 2011. thanks so much for sharing this recipe!
I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie
Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!
Can you please make a video of this? I followed your instructions but my mousse did not turn out :( I have no idea why :(
I had a hard time understanding your recipe for this mousse and unfortunately my mousse did not turn out at all. It ended up looking grainy in texture and the Nutella was clumpy and not evenly distributed :( Was I supposed to heat up the Nutella? Was I supposed to wait for soft (not stiff) peaks and THEN add in the Nutella/coffee/kahlua mixture? What is the Nutella mixture supposed to look/feel like? I’m not sure where I went wrong :(
Erica — May 11th, 2012 @ 11:24 am
I’m sorry this didn’t work out for you. Did you beat together the Nutella with the Kahlua for at least a few minutes? This helps loosen the Nutella so it incorporates better. You definitely want stiff peaks for the cream and then mix in the Nutella mixture. Let me know if you’re able to figure out what went wrong, sorry again!
It says to dissolve espresso into hot water. How much hot water?
Oh duh,… Just retread! Sorry
Will this mousse hold up if made/dished up the day before?
Erica — October 31st, 2012 @ 9:57 pm
Yes, it should hold up fine overnight!
Can I make without expresso??
Erica — November 26th, 2012 @ 3:36 am
Yea, you can definitely leave it out if you wish!
How many does this serve?
I need a dessert for 14 for NYE?
Made this – it was simple, yet delicious – and an elegant presentation!
Hi Erica! I’m going to make your Chocolate hazelnut mousse cake… what do you think of the use of Fangelico instead of Kahlua?
Erica — February 8th, 2013 @ 6:31 pm
I think that’d be great!!
I want to make this for a filling in a cake, if I use this recipe will it be enough?
Erica — February 20th, 2013 @ 3:39 am
Yes it will, and I’ve actually done that here, it was amazing! http://www.ericasweettooth.com/2010/05/chocolate-hazelnut-mousse-layer-cake.html
Erica — February 20th, 2013 @ 3:40 am
Oops, I actually just remembered that I doubled this recipe for the 4 layer cake
I like how you served the mousse! It looks good in the martini glasses with the pirouette cookies.
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Just a little bit, about 1 mL maybe?
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Hi loved the look of this dessert how may does this recipe serve?
loved the look of this dessert, how many does this recipe serve?
Erica — December 8th, 2015 @ 7:54 am
Hi Geeta, I’m so sorry – I made this recipe so long ago and I’m not quite sure exactly how many it served. It depends on how big your servings are, but I would estimate about 6-8 people.