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


Nutella Mousse
Nutella Mousse
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  1. 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.
  2. Pour into a tall mixing bowl and cover and chill for at least 3 hours. Preferably even overnight.
  3. 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.
  4. 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.
  5. Dust with a good layer of cocoa powder. That gives the whole thing a fine, bitter note.
  6. Tip:
  7. As a small variation, you can add chopped pistachio nuts to the mixture.
  8. Chopped, candied ginger is also possible - if you like it.
  9. I`ve already put brittle under the cream. This gives an additional, delicate crunch when consumed.