Nutella Mousse

Studying abroad in Italy taught me many things. It was there where I learned how to haggle with feisty Italians over leather goods, how to gesture swear words with my hands and how cool you are when you celebrate your 21st birthday at a bar aptly called “21.” Upon reflection though, I think the most important thing I learned in my travels was how to properly battle an addiction with the worlds greatest invention :  nutella.

We ate so much nutella in Florence it’s not even funny. We ate it for breakfast with apples, for lunch on toasted bread, for dinner on more bread with a side of pasta and for fifth meal, in our bedrooms eating out of the jumbo jar with tablespoons. Italian nutella is magical, I swear. It’s less sugary, more hazelnutty, if you catch my drift. I remember days leading up to my departure from Florence, my roommates and I went to the grocery store and literally bought 20+ jars of nutella to take home to the States because we knew we couldn’t get Italian nutella anywhere else.

One of my fondest memories of nutella & Florence was the night we all went out to some bar for a nutella-themed-drink night. All I will tell you is that they had nutella shots lined up when we walked inside and served little nutella crostini as appetizers. After spending a few hours gorging on nutella, a bunch of us went to some local Italian club and danced our troubles away until the wee hours of the morning. Turns out, I still have that nights album saved on FB (cleverly titled, “Nutella addiction : it’s a very serious disease.). Below are a few favorites.

Giant nutella



Looking back now, four years (!!!!) later, I wish I had saved the nutella shot recipe or at least asked the bartender how he created such a masterpiece. It’d be a perfect hit for summer parties or really for any occasion you want an excuse to drink liquid nutella. Instead, I’m sharing with you today a recipe for something a bit more classy and just as (if not more) delicious.

This nutella mousse recipe is adapted from Food & Wine’s “Gianduja Mousse.” When we make it at home, we (sometimes) omit the liqueur, which adds richness and quite a bite to the mousse as a whole. It comes together in minutes and is better than any chocolate mousse I’ve ever had. Topped with a few dollops of whipped cream and you’ve got yourself a hearty and sweet dessert you and your foodie friends will love.



  • 1/2 cup chocolate-hazelnut paste (nutella)
  • 1/4 cup creme fraiche
  • 1 1/2 teaspoons brandy or hazelnut liqueur
  • 1/2 cup heavy cream
  • raspberries, whipped cream for garnish

In a medium bowl fitted with a stand mixer (or electric mixer) beat the nutella with the creme fraiche (and brandy if using) at a low speed until smooth. In another small bowl, beat the heavy cream with a whisk until firm peaks appear, about 1-2 minutes. Using a spatula, fold the whipped cream into the nutella mixture until well combined. Spoon into bowls (or small teacups like we did) and garnish with whipped cream & a raspberry.Photo (59)

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4 thoughts on “Nutella Mousse

  1. So glad you’re actively blogging again! I’m heading to the pantry for some Nutella and breadsticks, my favorite Italian breakfast, even though it’s dinner time. Thanks for getting the taste buds fired up, allanabytes! Yum!

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