The simplest 4 Ingredient Chocolate Mousse. Oh my gosh, SO GOOD. Made using only four easy ingredients, heavy cream, Nutella, vanilla, and espresso powder (only if you want!). This mousse requires no eggs and no fancy process, it’s practically effortless. Finish each bowl of light and airy mousse off with a dollop of whipped cream and plenty of chocolate shavings for a truly delicious dessert. This milk chocolate mousse is a simple, easy, and sweet treat that’s delicious any time of year. It’s especially perfect if you’re looking for a last-minute dessert…or just need a quick chocolate fix. Bonus, you probably have all of the ingredients on hand!
Happy Valentine’s Day! Whether you’re celebrating today with loved ones or just having a normal Friday, I have the perfect, super easy dessert.
I’ve never been one to go all out for Valentine’s Day, but I’ll take any excuse to share sweet chocolate desserts, dainty cookies, and cozy pasta recipes with you all. And I certainly would not complain if someone surprised me with flowers…
No matter what the holiday is, I’m truly such a “love the holidays kind of girl”. Especially the wintry and early spring holidays. It’s the time of year when things are deary, colorless, and cold. Holidays just give us something to look forward to, even if they’re small. So yes, I embrace Valentine’s Day and I’m celebrating with the lightest, airiest, and easiest chocolate mousse. It’s my virtual gift to you all. And trust me, even though this mousse is simple and requires only four basic ingredients, every last spoonful is roll your eyes back delicious.
So, what’s the secret ingredient?
If you haven’t already guessed, it’s Nutella (also known as chocolate hazelnut spread)!
I’m going to be honest, other than this recipe I haven’t used Nutella in years. I’ve gotten away from using it simply because I kind of forgot about it. You know how food trends come in waves? Well, I feel like Nutella was the “hot” ingredient five years ago, but that’s not really the case anymore. Regardless, it’s still a delicious and sweet Italian chocolate spread that can be used to create yummy, easy desserts.
Years ago, I turned my little sister, Asher, onto Nutella. I would make her Nutella sandwiches, which were flour tortillas with Nutella spread folded in half. Asher still eats Nutella sandwiches, but since I haven’t lived at home for years, I forgot all about them. That Asher is a smart little girl for sure.
Anyway, using Nutella allows us to nix the need for additional chocolate or sweetener. It keeps the mousse simple and easy, but delicious too.
Heavy cream…creates that light and airy mousse that we all love, but without the use of any eggs.
Vanilla…for flavor of course…always add vanilla. Always.
Espresso powder…to help enhance the chocolate flavor. Promise you don’t taste it much, but if you prefer you can leave this ingredient out.
Sea salt…technically this is the fifth ingredient, but I never really count salt as an ingredient.
Here’s the process.
Assuming your Nutella is thicker (remember it’s cold here!), you’ll want to warm the Nutella enough to make it pourable. Just a few seconds in the microwave will do the trick! This step makes it easier to incorporate the Nutella into the whipped cream. If your Nutella is already on the runny side, you can skip this step.
Now, whip the cream until you have soft to medium peaks. I’d recommend using a stand mixer, but a hand help mixer with a whisk attachment also works well. Once the cream is holding soft, airy peaks, gently fold in the Nutella, vanilla, espresso powder, and salt. You want to be careful to not deflate the cream, so watch closely while you mix.
Then just divide the mousse between individual ramekins or cute mugs and chill until set. The hardest part is waiting for the mousse to chill, but I promise it’s worth the wait. Top with a dollop of lightly sweetened whipped cream and plenty of chocolate curls. Like PLENTY. I love the addition of sweet chocolate curls on top. You could also add raspberries for a pop of color. I’m personally not one to mix my fruit and my chocolate. I know, weird, but I much prefer my fruit as fruit and my chocolate as chocolate.
Oh and lastly? A sprinkle of flaky sea salt atop the mousse adds a slightly salty crunch and is truly delicious. I’d highly recommend doing this.
So, what do you think…4 Ingredient Chocolate Mousse tonight? It feels extra fancy, but it’s actually SO SIMPLE. Which means this is the perfect Friday night dessert.
I’m very into it, as is my mom, who declared this chocolate mousse the “best treat ever”. Full disclaimer, she loves chocolate mousse more than anyone, so she’s definitely going to be biased towards mousse-like desserts.
Happy Valentine’s Day everyone!
PS. Yesterday a reader left a comment about how disappointed they where that I didn’t share any Valentine’s Day cocktails this year. I’m so sorry! I didn’t realize you guys were looking for new cocktails. The good news is I already have plenty of Valentine’s Day inspired drinks on HBH. If you happen to be looking for a cocktail to serve tonight, let me recommend…
Lastly, if you make this 4 ingredient chocolate mousse, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
4 Ingredient Chocolate Mousse
Calories Per Serving: 688 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1. Microwave the chocolate hazelnut spread for 30 seconds to loosen. Let cool 5 minutes. 2. In a large bowl, using an electric mixer, whip the heavy cream on high speed until soft peaks begin to form, 3-5 minutes. Add the chocolate hazelnut spread, vanilla, espresso powder (if using), and a pinch of salt. Whisk (being careful to not overmix) until smooth, 1 to
2 minutes. Watch closely, if you over whip the chocolate will separate. 3. Divide the mousse among four to six small bowls. Cover with plastic wrap and chill for at least 1 hour, until set, or up to 5 days. Top as desired with whipped cream and chocolate shavings.
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Keep This Mousse Chilled: when left out, the mousse will loosen, so it's important to serve immediately after removing from the fridge.