There are desserts that require a mixer, a plan, and emotional stability. And then there are desserts like this Nutella Espresso Affogato Mousse — glossy, spoonable, faintly dramatic, and deeply forgiving. It tastes like a late-night café order you absolutely didn’t need but ordered anyway, because life is short and espresso exists.
This is hazelnut chocolate meeting coffee in its most luxurious, low-effort form. No eggs. No baking. No standing over a stove questioning your choices. Just whipped cream, warmed Nutella, a whisper of espresso, and a fridge doing the rest of the work. It’s dessert for when you want something elegant but your brain is already in pajamas .
Why You’ll Love This Recipe
- Dessert-without-cooking energy
Five minutes of actual effort, zero oven drama, maximum payoff. - Coffee shop vibes at home
Nutella and espresso do what they do best — rich, bitter-sweet, and a little seductive. - Make-ahead friendly
Chill it, forget it, remember it later, feel smug. - Small but mighty
Served in glasses, this feels fancy even when eaten standing at the counter. - Apéro-adjacent
Light enough after dinner, decadent enough to replace it if necessary.
Tips, Tricks & Variations
Warm the Nutella just enough to loosen it — think pourable, not molten. This keeps the mousse airy instead of dense. When folding, go slow and gentle; you’re preserving volume, not proving a point.
No caffeine tonight? Decaf espresso powder works beautifully. Want it more affogato-coded? Serve it alongside a tiny shot of hot espresso to pour over just before eating. For extra texture, crushed hazelnuts add crunch, while chocolate shavings keep things classic. It keeps well in the fridge for up to two days, which is dangerous knowledge.
Serving & Pairings
Serve chilled in small glasses or espresso cups. A dusting of chocolate shavings, a scatter of hazelnuts, maybe a demitasse spoon if you’re feeling theatrical. Pairs well with strong coffee, an amaro, or the quiet satisfaction of having made dessert without breaking a sweat.
FAQ
Can I make this ahead of time?
Yes. This mousse actually benefits from chilling. An hour is the minimum, but overnight is even better for structure and flavor.
Can I make it without espresso powder?
You can, but the coffee bitterness balances the Nutella’s sweetness. If skipping it, add a pinch more salt to keep things grown-up.
Is this very sweet?
It’s rich, not cloying. The espresso and salt keep it grounded — indulgent, but intentional.
Nutella Espresso Affogato Mousse
Ingredients
Main
- 1 cup heavy cream
- 1/2 cup Nutella
- 2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- Pinch of fine sea salt
Garnish
- Chocolate shavings or crushed hazelnuts
Instructions
- Dissolve the espresso powder in 1 tablespoon of boiling water and allow it to cool.
- Whip the heavy cream with sugar and vanilla extract to soft peaks.
- Warm the Nutella in the microwave for 20-30 seconds.
- Mix the cooled espresso with Nutella until combined.
- Fold the Nutella and espresso mixture into the whipped cream gently.
- Spoon the mousse into serving glasses and chill for at least 1 hour.
- Garnish with chocolate shavings or crushed hazelnuts before serving.