Whether you’re planning a romantic dinner for two or hosting a Valentine's Day party, these Nutella Mousse Bombs are sure to be the star of the dessert table! This dessert requires cracking open a chocolate shell to reveal the inside - this adds an element of surprise to your dining experience. These treats are surprisingly simple to make and will leave your loved ones impressed with your culinary skills.
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The recipe calls for candy melts to create an edible vessel to hold the Nutella mousse. The mousse itself is a dreamy combination of Nutella and whipped heavy cream. To make them even more festive, finish your mousse cups with edible decorations.
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Ingredients
Gather the following ingredients to make these Valentines Nutella bombs:
- Candy melts - I used pink candy melts, but you can use any color your prefer
- Nutella - A chocolate hazelnut spread, commonly found in the peanut butter aisle at your grocery store. You can also explore other high-quality chocolate hazelnut brands that are often available.
- Heavy cream - whipped to medium peaks and added to Nutella to make the mousse
- Hazelnuts - toast and chop hazelnuts before starting this recipe
- Decorations - edible sprinkles work nicely to add a bit more flair to these Nutella mousse bombs
See recipe card for quantities.
Instructions
Nutella mousse instructions
With only two ingredients and two steps, making the Nutella mousse couldn't be easier!
1 - Using your whisk attachment, whip heavy cream until medium peaks form. Medium peaks are achieved when you lift the whisk and the cream forms peaks that hold their shape but gently curve over at the tips.
2 - Place Nutella in a large heat-resistant bowl. Microwave for 10 seconds on 50% power. Stir well and let cool slightly. Add 3 tablespoons of whipped cream to Nutella and stir until smooth. Add remaining whipped cream and gently fold until no white streaks remain.
Bombs instructions
The first step in making your Nutella mousse bombs is to melt the candy melts. Be careful while doing this because candy melts can burn quickly if overheated, which would make them unusable. Follow the manufacturer's instructions, which usually recommend one of the following methods:
- Microwave - heat at 50% power for 30 seconds and stir. Repeat until fully melted.
- Double boiler - place candy melts in a heat proof bowl over a pot of simmering water (note: bowl should not touch water). Stir often until fully melted.
1 - Add a tablespoon of melts to bottom of one sphere (note: work with one cavity at a time to ensure the melts don't start to set up). Using a pastry brush, paint the candy melts up sides of silicone molds.
2 - Place molds in refrigerator for 10 minutes or until candy melts are set. Carefully release domes from the mold by gently pushing up from the bottom.
3 - Lightly heat the bottom of a cake or sheet pan by placing on a stove burner or using a kitchen torch.
4 - Place a dome on the heated pan for one second to smooth out any rough edges (tip: I like to wear gloves during this step to avoid leaving fingerprints on the shell).
5 - Flip the dome upside down and place it the heated pan for one second. This will slightly melt the bottom, creating a flat surface so it can sit nicely on a serving plate. Be careful not to leave it on the pan too long, as this could melt through the bottom of the dome.
6 - Immediately after warming, place the dome on a serving dish and hold it in place for a few seconds until it sticks securely to the dish. Repeat this process for five more domes. The remaining six domes will be used as covers for the base domes.
7 - Pipe Nutella mousse into the domes, filling them completely and allowing it to form a small mound on top. Sprinkle a teaspoon of chopped hazelnuts over the mousse, then add any decorations you like, such as sprinkles or other toppings.
8 - Place an unfilled dome on a warm pan until the edge just begins to melt.
9 - Immediately place on a filled dome. The melted edges should line up and create a bond. Repeat for remaining domes.
10 - Finish the Nutella mousse bombs by drizzling with melted chocolate and adding colorful sprinkles.
Storage
The Nutella mousse is perishable and needs to be refrigerated. Store it in an airtight container in the refrigerator for up to two days. This dessert does not freeze well.
Serving the Nutella mousse bombs
Serving these bombs is the most exciting part of this process! Simply crack them open with a spoon and enjoy the rich, creamy Nutella mousse inside.
Equipment
Gather the following equipment to create these Valentines Nutella bombs:
- Silicone sphere molds - I used molds with a diameter of 2.6"
- Pastry brush - a silicone pastry brush works well
- Spatula, bowls, measuring cups
- Hand or stand mixer - for whipping the cream (note: you may also use a hand whisk - it will just take a bit longer)
- Disposable pastry bag and a large star piping tip - for piping mousse into the spheres. Alternatively, use a spoon to add the mousse.
FAQ
Candy melts are a type of confectionery coating made from sugar, oils, milk solids, and flavoring, designed to mimic the look and taste of chocolate. They are easy to melt and work with, making them perfect for dipping, coating, or molding desserts and treats.
More Valentine themed desserts
Looking for other dessert recipes to serve your loved ones this Valentine's Day? Try these:
I hope you enjoy these delicious Nutella Mousse Bombs as much as my family and friends have!
📋 Recipe
Valentine's Nutella Mousse Bombs
Equipment
- 2 Half Sphere Silicone Molds 6 cavities each mold with a diameter 2.6"
- 1 Pastry brush
- Hand or stand mixer
- Bowls, measuring cups and spoons
- Spatula
- Pastry bag and piping tip
Ingredients
- 12 Ounces candy melts color of your choice
- ⅔ Cup Nutella or other chocolate hazelnut spread
- 1 ⅓ Cups Heavy cream
- ⅓ Cup Hazelnuts toasted and chopped
- ¼ Cup Edible sprinkles
Instructions
Nutella mousse
- Using your whisk attachment, whip heavy cream until medium peaks form. Medium peaks are achieved when you lift the whisk and the cream forms peaks that hold their shape but gently curve over at the tips.1 ⅓ Cups Heavy cream
- Place Nutella in a large heat-resistant bowl. Microwave for 10 seconds on 50% power. Stir well and let cool slightly.⅔ Cup Nutella
- Add 3 Tablespoons of whipped cream to bowl with Nutella. Stir until smooth.
- Add remaining whipped cream to the bowl. Fold gently until combined and no white streaks remain.
- Transfer mousse to a pastry bag fitted with a large star piping tip.
- Place mousse in refrigerator until ready to use.
Chocolate shells
- Pour candy melts into a heat-proof bowl. (note: you may use the method below or melt in microwave by following the manufacturer's instructions)12 Ounces candy melts
- Set bowl of candy melts over the simmering water. Note: bottom of the bowl should not be touching the water and the water should not be boiling.
- Stir candy melts every few minutes until melted. Remove from heat.
- Add a tablespoon of melts to bottom of one dome cavity (note: work with one cavity at a time to ensure the melts don't start to set up).
- Using a pastry brush, paint the candy melts up side of silicone molds.
- Place molds in refrigerator for 10 minutes or until candy melts are set.
- Carefully release domes from the mold by gently pushing up from the bottom. Set them aside, and if your home is warm, store them in the refrigerator.
Assemble dessert
- Lightly heat the bottom of a cake or sheet pan by placing on a stove burner or using a kitchen torch.
- Place a dome upside down on the heated pan for one second to smooth out any rough edges. (Tip: I like to wear gloves during this step to avoid leaving fingerprints on the shell.)
- Flip the dome upside down place it on a heated pan for just one second. This will slightly melt the bottom, creating a flat surface so it can sit nicely on a serving plate. Be careful not to leave it on the pan too long, as this could melt through the bottom of the dome.
- Immediately after warming, place the dome on a serving dish and hold it in place for a few seconds until it sticks securely to the dish.
- Repeat this process for five more domes, as these will form the base. The remaining six domes will be used as covers for the base domes.
- Pipe Nutella mousse into the plated domes, filling completely and allowing it to form a small mound on top.
- Sprinkle a teaspoon of chopped hazelnuts over the mousse, then add any decorations you like, such as sprinkles or other toppings.⅓ Cup Hazelnuts
- Place the edge of an unfilled dome on a warm pan until the edge just begins to melt. Immediately place on a filled dome. The melted edges should line up and create a bond. Repeat for remaining domes.
- Finish the Nutella mousse bombs by drizzling with melted chocolate and adding colorful sprinkles.¼ Cup Edible sprinkles
- Serve with a spoon to crack open the candy shell.
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