No Bake Nutella Cream Cheese Mousse
Decadent yet light, this No Bake Nutella Cream Cheese Mousse comes together in just 20 minutes and tastes like a Ferrero Rocher in mousse form. Paired with toasted hazelnuts and fresh raspberries, it’s the perfect dessert to end your Christmas party or dinner with on a sweet note!
Ingredients
Nutella Cream Cheese Mousse
- 140 g Nutella
- 120 ml Heavy Cream 35% Fat
- 2 g Gelatin Sheets
- 180 g cream Cheese
- 1 tsp Vanilla Extract
Toppings
- Fresh Raspberries
- Whole Hazelnuts roasted
- Powdered Sugar for dusting
Instructions
- Begin by blooming the gelatin sheets: place them in a small bowl with cold water and let them sit for 5 minutes. In another bowl, add the Nutella and set it aside.
- Heat the heavy cream in a small saucepan over medium heat, making sure it doesn’t come to a boil, you should see steam and small bubbles around the edges of the pan. Lower the heat, drain excess water from the gelatin sheets, and add it to the heavy cream directly and whisk it until fully dissolved.
- Remove the saucepan from the heat and pour the warm cream over the Nutella, letting it sit for 3 minutes.
- In a separate bowl, whip the cream cheese with the vanilla extract using a hand mixer or stand mixer for about 1 minute, then set it aside. Whisk the Nutella and cream mixture until smooth, then add it to the whipped cream cheese. Mix everything together using the mixer, scraping down the sides and bottom as you go to ensure everything is well combined.
- Pour the mixture into your chosen molds or serving glasses/bowls and refrigerate for at least 2 hours, or overnight if preparing ahead.
- When ready to serve, remove the mousse from the fridge, top it with fresh raspberries and roasted hazelnuts, and dust with powdered sugar right before serving. Enjoy!