Step One: Prepare the Meringue Base. Begin by setting up a Bain Marie (double boiler). Fill a medium saucepan with about two inches of water and bring it to a simmer over medium-high heat. Place a heat-proof bowl securely over the saucepan, ensuring the bottom of the bowl does not touch the simmering water. Add your egg whites and granulated sugar to this bowl. Continuously whisk the mixture gently as it heats. The goal is to warm the egg whites and dissolve the sugar granules completely. Test by rubbing a small amount of the mixture between your fingers; if it feels completely smooth with no grittiness, it’s ready. This cooking step ensures both safety and a stable meringue.

Step Two: Whip the Egg Whites. Once the egg white and sugar mixture is warm and smooth, carefully remove the bowl from the Bain Marie. Using an electric hand mixer (or a stand mixer fitted with a whisk attachment), begin whipping the egg whites on high speed. Continue beating until they transform into shiny, voluminous meringue with medium to stiff peaks. Medium peaks will hold their shape but still have a slight curl at the tip when the whisk is lifted. Avoid over-whipping, as this can make the meringue dry and difficult to fold. Set aside the perfectly whipped meringue.

Step Three: Whip the Heavy Cream. In a separate, very clean large mixing bowl, pour the cold heavy whipping cream. Using clean whisk attachments from your electric mixer (or a stand mixer with a clean whisk attachment), whip the cream on medium-high speed until soft to medium peaks form. The cream should be thick and airy, resembling shaving cream, but still smooth and not grainy. It’s crucial not to over-whip the cream, as this can lead to a dense or grainy mousse. Stop just as it reaches a soft peak stage where it holds its shape but the tip gently folds over.

Step Four: Prepare the Nutella Base. In another large mixing bowl, place your Nutella. If your Nutella is quite firm or thick, a quick microwave session for about 30 seconds can soften it, making it much easier to incorporate smoothly. Once softened, add approximately half of your freshly whipped heavy cream to the Nutella. Gently whisk these two ingredients together until they are thoroughly combined and the mixture is smooth and uniform in color. This step creates a luscious, flavored base for your mousse.

Step Five: Fold in Remaining Whipped Cream. Switch to a rubber spatula for the remaining mixing steps to maintain the airy texture. Gently fold the second half of the whipped cream into the Nutella mixture. Use a light hand and a folding motion (cutting down through the center and sweeping up the side) until the cream is fully incorporated and the mixture is very smooth and uniform. Be careful not to deflate the whipped cream.

Step Six: Incorporate the Whipped Egg Whites. Now, it’s time to add the lightness. Add about half of your prepared whipped egg whites (meringue) to the Nutella and cream mixture. Using your rubber spatula, gently fold them in. The key here is to be delicate to preserve as much air as possible. Continue folding until mostly combined, but some streaks may remain.

Step Seven: Finish Folding. Add the remaining whipped egg whites to the bowl. Continue the gentle folding motion until the entire mixture is completely smooth, homogenous, and free of any egg white lumps or streaks. The mousse should be light, airy, and consistent throughout. This final folding step ensures the iconic fluffy texture of a true mousse.

Step Eight: Portion and Chill. Carefully transfer your finished Nutella mousse into individual serving jars or ramekins. You can use a spoon for a rustic look, or for a neater presentation, transfer the mousse to a piping bag and pipe it in for a smooth, even surface. Gently shake and tap each cup on the counter to help the mousse settle, remove any large air pockets, and create an even layer. Place the filled cups in the refrigerator, uncovered, to begin chilling.

Step Nine: Make the Chocolate Ganache. For the optional, yet highly recommended, chocolate ganache topping, place the chopped semi-sweet chocolate (or chocolate chips) and 3 oz of heavy whipping cream into a microwave-safe bowl. Microwave on high for 1 minute, then let it sit for 30 seconds to allow the chocolate to melt. Stir the mixture vigorously with a spoon or small whisk until it becomes completely smooth, shiny, and beautifully glossy. Allow the ganache to cool slightly to room temperature before applying it to the mousse. This prevents the warm ganache from melting the delicate mousse below.

Step Ten: Top and Chill. Once the ganache has cooled to room temperature, spoon or pipe a thin, even layer over the top of each chilled Nutella mousse cup. You can gently swirl it around to create an attractive surface. Return the mousse cups to the refrigerator, uncovered, for at least 2 hours (or preferably overnight) to allow both the mousse and the ganache to fully set. Just before serving, prepare your hazelnuts by roughly chopping them and toasting them in a large frying pan over medium-low heat until fragrant and lightly golden brown. This brings out their rich nutty flavor. Let them cool on a plate before garnishing your perfectly set mousse cups with the toasted hazelnuts and any desired fresh fruit.

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  2 large egg whites
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  ¼ cup granulated sugar
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  1 cup heavy whipping cream cold
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  1 cup Nutella
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  2 oz semi-sweet chocolate chopped (or chocolate chips)
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  3 oz heavy whipping cream
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  ⅛ cup hazelnuts roughly chopped

1. Fill a saucepan with about two inches of water and turn to medium-high heat. Add a heat-proof bowl over top that fits securely, ensuring none of the water touches the bottom of the bowl.
2. To the bowl, add the egg whites and sugar and whisk to combine. Continue lightly whisking until the mixture is warm (about 120-130°F / 49-54°C) and the sugar granules have completely dissolved. Test this by rubbing a small amount between your fingers; if you can still feel sugar granules, continue cooking and whisking.
   2 large egg whites,
   ¼ cup granulated sugar
3. Remove the bowl from the heat. Using a hand mixer (or transfer to the bowl of a stand mixer fitted with the whisk attachment), whisk the egg whites on high speed until they form medium to stiff, glossy peaks. The meringue should be firm but still somewhat pliable.
4. In a separate large mixing bowl, add the very cold heavy cream. Use an electric hand mixer (or stand mixer with whisk attachment) to whisk the cream to soft peaks. It should be thick and airy, like shaving cream, but not overly stiff or grainy. Do not over-whip!
   1 cup heavy whipping cream
5. In a third large bowl, add the Nutella. If it’s very thick, microwave for 30 seconds to soften it slightly, ensuring it blends smoothly.
   1 cup Nutella
6. Add half of the whipped cream to the Nutella and whisk gently until completely smooth and combined. Then, using a rubber spatula, gently fold in the remaining whipped cream until smooth and no streaks remain. Be careful not to deflate the cream.
7. Next, add half of the whipped egg whites to the Nutella mixture and gently fold them in with the rubber spatula. Repeat with the remaining egg whites, folding delicately until the mousse is completely smooth, airy, and uniform in color and texture.
8. Transfer the finished mousse into 6-ounce serving jars or ramekins. You can use a spoon, or for a neater presentation, pipe it in using a piping bag. Gently shake and tap the cups to allow the mousse to settle into an even layer and remove any large air pockets. Place in the fridge, uncovered, to chill while you prepare the ganache.
9. To make the ganache, combine the chopped semi-sweet chocolate and 3 oz heavy cream in a microwave-safe bowl. Microwave for 1 minute, then let it sit for 30 seconds before stirring until the mixture becomes smooth and glossy. Allow the ganache to cool to room temperature before proceeding.
   2 oz semi-sweet chocolate,
   3 oz heavy whipping cream
10. Spoon or pipe the cooled chocolate ganache evenly on top of the mousse in a thin layer. Gently move it around in a circular motion to coat the top. Return to the fridge (uncovered) for at least 2 hours, or preferably overnight, to allow both the mousse and ganache to fully set.
11. Before serving, roughly chop the hazelnuts and toast them in a large frying pan over medium-low heat until fragrant and lightly golden brown (about 3-5 minutes). Remove to a plate to cool completely.
    ⅛ cup hazelnuts
12. Garnish the perfectly chilled mousse cups with the toasted hazelnuts, and any fresh fruit of your choice, if desired, just before serving. Enjoy your homemade, decadent Nutella mousse!

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.