Nutella mousse pie is a delicious little dessert with great big taste! The graham cracker crust of these mini sized desserts holds light, fluffy Nutella mousse, caramelized bananas, and cacao nib whipped cream.
I was going to start this post with an explanation of what Nutella is, and how wonderful it is, and how my life was forever changed after my daughter introduced me to it a few years ago.
But I can’t do that. My mom always told me that I should never talk with my mouth full. Besides,
if when you make the Nutella mousse pie recipe, all of your questions about the taste will be answered.
I will say that Nutella is not an every day treat. It’s an indulgent treat, to be enjoyed on special occasions, like birthdays or Mother’s Day. Or days ending in Y.
Nutella is a basic spread of cocoa powder, hazelnuts, milk, and immense amounts of sugar. But your teeth won’t mind the little tingle of sugar, just be sure to brush your teeth. Or wait to brush your teeth and sink in to Snicker’s cupcakes first. Why? Because today ends in Y, so go with the celebration mode!
After you make the Nutella mousse pie, please come back and leave a comment. I want to know what you think of it.
Oh, and if you’re into that delightful chocolate hazelnut spread as much as I am, you may want to check out these recipes, too:
How to Make Nutella Mousse Pie
Nutella Mousse Pie with Caramelized Bananas
For the crust
- 6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)
- 2 1/2 ounces (5 tablespoons) unsalted butter, melted
- 1/4 cup sugar
- 1/8 teaspoon salt
For the Nutella mousse
- 2 cups whipping cream, VERY COLD
- 2 cups Nutella
- 2 teaspoons vanilla extract
For the caramelized bananas
- 2 bananas, peeled and sliced vertically into 12 slices 1/4" thick
- 1/4 cup superfine white sugar
For the cacao nib whipped cream (must be made ahead – see directions)
- 1/4 cup cacao nibs, chopped into small pieces
- 2 cups heavy whipping cream
- 2 tablespoons granulated sugar, or more to taste
- Pinch salt
Prepare the whipped cream
- At least 6 hours before serving, in a small saucepan over medium-high heat, combine the cream, nibs, sugar and salt, and bring the mixture to a gentle boil.
- Remove from the heat, cover and steep for 30 minutes. Strain the cream through a fine-mesh sieve and discard the nibs.
- Cover and refrigerate the cream for at least 5 hours or up to 2 days. When ready to use, whip the chilled cream until soft peaks form.
Make the crust
- Preheat oven to 350 degrees.
- Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
- Firmly press crumb mixture into bottom and up sides of 12 standard size cupcake tins.
- Bake until crust is fragrant and edges are golden, 10-12 minutes. Let cool completely on a wire rack.
Add the Nutella Mousse
- Using a stand mixer with the whip attachment, or a standard hand mixer, beat the cream and vanilla until it forms soft peaks. The cream should be VERY cold. I put my cream, the mixing bowl, and even the beaters/whip into the freezer for a few minutes before I whipped the cream. The colder everything is, the better it whips up.
- Once the cream is whipped, use a rubber spatula to gently fold the Nutella into the cream.
- Use a spoon to fill each of the pie crusts with mousse and place into the refrigerator for 1 hour, or until firmly set.
Caramelize the bananas
- Place the bananas onto a sturdy baking sheet and sprinkle evenly with the sugar. If you have a cook's blowtorch, wave it over the bananas until the sugar has caramelized. Otherwise, heat the broiler of your oven to its highest setting and place the baking sheet of bananas under the broiler until golden brown and bubbling. Let cool until the sugar has firmed up.
- Top each pie with the prepared whipped cream and top each one with a caramelized banana.
- Serve and enjoy!