Nutella Mousse

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	3 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 2)

Ingredients

100 g Nutella
250 ml whipped cream
1 packet wafer rolls, tender
1 pack cocoa powder

Instructions

Heat a good 100 g Nutella in a saucepan with 250 ml cream and bring to the boil once. Make sure that the Nutella and cream have combined well.
Pour into a tall mixing bowl and cover and chill for at least 3 hours. Preferably even overnight.
Then whip the cream with the hand mixer until it is really nice and creamy. Be careful when the cream sets that you do not roll over to butter. That can happen very quickly.
Line a decorative, oblong shape with wafer rolls, spread a layer of the Nutella mousse over it. Another layer of wafer rolls and the rest of the cream on top as the last layer.
Dust with a good layer of cocoa powder. That gives the whole thing a fine, bitter note.
Tip:
As a small variation, you can add chopped pistachio nuts to the mixture.
Chopped, candied ginger is also possible - if you like it.
I`ve already put brittle under the cream. This gives an additional, delicate crunch when consumed.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.