2 Ingredient Nutella Mousse

two bowls of nutella mousse

I made a Nutella mousse this weekend that is super easy and healthier than regular mousse.

Mr. K and I both love chocolate mousse but I’m always too lazy to make the traditional version. This one is super tasty and you don’t taste the healthy secret ingredient.
three bowls of Nutella Mousse lined up
The healthy secret ingredient is once again tofu! When I was making my healthy chocolate shake, it reminded me of a chocolate mousse I had previously made with silken tofu. So I set about making a Nutella version.
one bowl of Nutella Mousse with a package of Nutella
First I tried it with the silken tofu. The texture was a little too loose for my liking and it was more like a Nutella pudding. So I tried again, this time with firm tofu and the texture was just right.
photo of three bowls of nutella mousse
All you need to do is blend everything together and pour it into your ramekins. Easy right?
overhead photo of three bowls of nutella mousse
Once you’re done, you do need to let it set in the fridge for a few hours. Then it’s ready to eat. Top with some whipped cream if desired.
close-up of Nutella Mousse

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Nutella Mousse

Course: Dessert
Cuisine: American
Servings: 2

This Nutella mousse only has 2 ingredients and one of them is tofu, which you can't taste at all! It's a no-cook dessert that's easy to make. All it needs is a few hours in the refrigerator to chill before serving. 

Ingredients:

  • 6 oz firm tofu
  • 5 1/2 oz Nutella

Directions:

  1. Blend tofu and Nutella on high speed in blender or food processor until no tofu chunks remain. Spoon into ramekin. Tap bottom of ramekins onto counter or other surface so that mousse levels out. Chill in refrigerator to set for several hours.
Nutrition Facts
Nutella Mousse
Amount Per Serving (0.5 of recipe)
Calories 493 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 22g 110%
Sodium 35mg 1%
Potassium 317mg 9%
Total Carbohydrates 50g 17%
Dietary Fiber 4g 16%
Sugars 42g
Protein 11g 22%
Calcium 19.1%
Iron 24.6%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

22 comments on “2 Ingredient Nutella Mousse”

  1. I am amazed by this and will try this weekend!! Thank you.

  2. LOVE this! tofu is such a neutral flavor and I can see how its the perfect texture to blend into this! Much healthier than using whipped cream or even eggs. I wonder what else could be blended with tofu to make a healthy(ish) mousse…

  3. Sounds really interesting. Very tempted to try it even though I cannot stand tofu!! Will have to make it without hubby knowing the ingredients, lol!!

  4. My aunt made this a while ago, and it was just regular chocolate flavor but I’m not sure what exactly the ingredients were that she added to the tofu…it turned out really yummy!

  5. What a great mousse!

  6. How do you measure out the ounces of tofu and nutella?

  7. Wow, this is such a great treat for vegans! I will definantly be trying this sometime soon! 😀

  8. I can’t believe this is so easy! It looks so good! And I bet with all that Nutella you can’t even taste the tofu 🙂

  9. Thank you so much for this recipie!! Finally decided to try it out and it is delicious. I also got a kick out of letting people figure out what the secret ingredient is.

  10. I’ve made this quite a few times before and it is great, I also recently discovered another great method for making an easy mousse. Whip up about 250-300 ml of cream and mix a third of it with 3-4 ounces of any melted chocolate (I’ve used a dark chocolate with citrus rind in it and it was amazing) until it is fully combined then add to the rest of the cream and mix it in. then you just refrigerate it for a few hours and it is great.

  11. Hi, can I substitute the firm tofu with silken tofu instead? will it affect the taste?

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