Nutella Berry Mousse


  • 75g dark chocolate, broken into pieces
  • 40g salted butter
  • 100g chocolate hazelnut spread
  • 4 eggs
  • 25g golden caster sugar
  • 125ml whipping cream
  • 320g mixed raspberries, strawberries, blueberries and blackberries, halved if necessary
  • 2 tbsp chopped roasted mixed nuts


Calories columnFat columnSaturates columnSugars columnSalt column
610 per serving
30% %GDA
44g per serving
63% %GDA
21g per serving
105% %GDA
38g per serving
42% %GDA
0.50g per serving
8% %GDA


  1. Place the chocolate and butter into a small bowl and set over a pan of simmering water, making sure that the bottom of the bowl doesn’t touch the water.

  2. Leave to melt, only stirring when you can see that the chocolate has melted.

  3. Add the chocolate hazelnut spread, then stir together until smooth and remove from the heat straightaway. Set to one side to cool slightly.

  4. Place the eggs and sugar into a medium sized bowl and whisk with an electric whisk, until thick and light in colour, then set to one side.

  5. Pour the cream into a smaller bowl and whisk until soft peaks are formed – the cream will just hold its shape when you lift the whisk out.

  6. Pour the warm chocolate mixture onto the whisked eggs and whisk together until fully incorporated then fold in two thirds of the whipped cream. You should have a smooth chocolate mousse.

  7. Divide between 4 separate serving glasses, then place in the fridge to chill for 1 hour.

  8. Top with some of the berries then the remaining cream then the last of the berries and scatter the chopped nuts over the top.

  9. You can serve this straightaway, without putting it in the fridge for 1 hour if you like a softer mousse.


Gluten Free