Who doesn’t love a super simple dessert recipe especially one as yummy as this Two Ingredient Chocolate Hazelnut Mousse! This dessert literally takes 10 minutes to prepare, crazy right!!! This is my go to dessert when you have those last minute dinner guests that you want to impress but you have literally zero time to bake.
Ahhh the flavors of chocolate and hazelnut who can resist these rich decadent flavors combined in a delicate dessert. My son is addicted to the flavor of chocolate and hazelnut, I mean who can blame him it’s divine! He can spread Nutella on graham crackers, pancakes or just eat it by the spoon. Now it is a treat so he does not get to eat it often, so when he gets the chance he savors every bite.
When I was whipping up this simple dessert for the blog he was quite intrigued and wanted to help. Since this recipe is so super simple I let him take control of the development. It was so satisfying to see how much he enjoyed mixing the ingredients and creating something completely delicious and all his own. I wanted to add a bit of cinnamon or vanilla to the recipe and his exact words were “MOM don’t add anything else it is perfect just the way it is!” Sometimes simpler is better!
The rich, nutty, chocolatey flavor of the Nutella gently folded into the cool whip makes for a light, airy and elegant dessert. You can serve as is or make some homemade whipped cream to top it off and don’t forget to garnish with a Ferrero Rocher, pure HEAVEN!
Enjoy!
Ingredients:
- One 8 oz container of Cool Whip
- ½ Cup Nutella
- Optional: Whipped Cream or Ferrero Rocher for garnish
Directions:
Thaw out cool whip just until it is easy to beat in a mixmaster without any frozen lumps.
In a large bowl of a mixmaster beat cool whip on medium speed. Slowly add in the Nutella until fully incorporated and the mixture is light and fluffy.
Transfer mousse mixture to serving dished and garnish with whipped cream and a Ferrero Rocher hazelnut candy.
Can be stored in refrigerator for up to one week.
- One container of Cool Whip
- ½ Cup Nutella
- Optional: Whipped Cream or Ferrero Rocher for garnish
- Thaw out cool whip.
- In a large bowl of a mixmaster beat cool whip on medium speed. Slowly add in the Nutella until fully incorporated and the mixture is light and fluffy.
- Transfer mousse mixture to serving dished and garnish with whipped cream and a Ferrero Rocher hazelnut candy.
- Can be stored in refrigerator for up to one week.
It is perfect for vegans of people who have dairy allergies.
Thanks Valerie!
I’ve made nutella pudding but mine had 4 ingredients, so you have me beat! Never thought to put it with cool whip, so clever!
Thanks Kelly! The cool whip really holds its shape unlike fresh whipped cream so this mousse can be stored in the fridge for up to a week!
I would like to make the 2 ingredient choc mousses but I have no idea what “Cool Whip” is? I live in Australia so can anyone tell me what it is please???
Hi Denise,
Cool Whip is a whipped dessert topping similar to whipped cream. I have included the link to their site so you can see what the product is. http://www.kraftrecipes.com/coolwhip/products.aspx
If you do not have something similar in Australia I woul use heavy cream with a bit of powdered sugar and whip it until thick peaks form then add the Nutella. It will not have as dense of a texture but will taste similar.
Please let me know if you have further questions I am happy to help!
Jillian.
Oooh this looks so good! Chocolate hazelnut is such a good combo!
Thank you Sasha! I just love the flavor combo!!!
Are you talking an 8 oz tub of Cool Whip?
Morning Pam, Yes, I use an 8oz tub of cool whip in this recipe.
How many does this recipe serve?
Hi Valerie! It really depends on the size of your serving dishes. If you serve in 8-10oz portions then only about 4-5. If you serve in smaller ramekins or cups say 4-5 oz then about 7-8 people. It can be a pretty rich dessert so I always opt for the smaller portions.
I split open a couple of vanilla beans and added for another depth of flavor. Going to add whipped cream to top and stick in a piece of dark chocolate peppermint bark for holiday dinner this weekend. Thank you for this recipe!
That sounds fantastic Valerie! I might have to try that version out!