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Nutella Mousse Cups

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Nutella Mousse Cups

This has to be the absolute perfect dessert for Valentine’s day.  It is rich, chocolately, airy, and over the top amazing!  Plus, you don’t have to bake anything.  You can even make them the day ahead of time, and have them sitting in the fridge for you.

Nutella Mousse Cups

My brain got to thinking about what Nutella mousse would be like after I made the Biscoff Mousse Cream Pie last fall.  But I didn’t want to make a whole pie.  I wanted individual servings, and I didn’t want to deal with a normal crust.  So I decided to crush up Biscoff cookies, mix them with a little Biscoff spread and put them in the bottom of glasses.  In case you didn’t know, Biscoff and Nutella are wonderful together.  I have been known to dip Biscoff cookies in the Nutella….so good!

Nutella Mousse Cups

The mousse turned out exactly how I was hoping.  Light and airy, but still that glorious Nutella flavor.  Top with fresh whipped cream, and I am in heaven!  I made these to bring to cooking club this month, and everyone raved about them.  I left 2 at home for later, and my 7 year old thought it just might be the best dessert ever!

Yield: 10

Nutella Mousse Cups

Nutella Mousse Cups

Biscoff cookie base, topped with a rich Nutella Mousse and fresh whipped cream. Amazing!

Prep Time 25 minutes
Total Time 25 minutes

Ingredients

Nutella Mousse

  • 1/2 package, (4 oz) cream cheese
  • 1/2 cup Nutella
  • 1 Tbls milk
  • 1 cup powdered sugar
  • 1 container, (8 oz) cool whip

Whipped Cream

  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla

Biscoff Crust

  • 1/2 package Biscoff Cookies
  • 1/3 cup Biscoff Spread

Instructions

  1. Using a small food processor, crush Biscoff cookies. Dump into a bowl, and mix with the Biscoff spread. It will come together like wet sand.
  2. Spoon 1-2 Tbls into the bottom of 10 small glasses. Gently press the crumbs into the bottom of the glass.
  3. Prepare the mousse: In the bowl of an electric mixer combine cream cheese, Nutella, and milk. Beat until smooth. Slowly add the powdered sugar, and mix until fully incorporated. Using a spatula, fold in the cool whip.
  4. Spoon (or pipe) the mousse into the cups.
  5. Prepare the whipped cream: In the bowl of an electric mixer, whip the heavy cream for 3-4 minutes until you get soft peaks.
  6. Add the powdered sugar and vanilla.
  7. Whip for an additional minute, or until stiff peaks.
  8. Dollop cream on the mousse. Garnish with a Biscoff cookie, if desired.

Nutrition Information

Yield

10

Serving Size

1
Amount Per ServingCalories 315Total Fat 21gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 7gCholesterol 44mgSodium 58mgCarbohydrates 30gFiber 1gSugar 25gProtein 3g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

© Erin S
Category: Dessert Recipes
This post is part of the Yahoo Shine Supper Club

Erin S
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Filed Under: Dessert Recipes, No Bake Desserts Tagged With: , , , ,

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Comments

  11. Tracey says

    Oh yum, I’m on a major Nutella kick right now so this sounds amazing! I don’t have any cool whip on hand or this just might be happening tonight 🙂

    Reply

  21. Michele says

    I am so excited to see this recipe posted so I can try it myself – thanks, Erin! I hope it comes out as great as it did when you made it – fingers crossed 🙂

    Reply

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