Peanut Butter Nutella Mousse with Chocolate Cookie Crumble

This Peanut Butter Nutella Mousse with Chocolate Cookie Crumble is incredibly easy to prepare and beyond delicious! It’s the perfect dessert!

A photo of Peanut Butter Nutella Mousse with Chocolate Cookie Crumble.

Peanut Butter Nutella Mousse with Chocolate Cookie Crumble. That’s one heck of a dessert title, isn’t it?

This recipe sounds a bit fancy pants, but I promise it’s not. In fact, this is the kind of dessert I wish I’d had in front of me back in college when I was sitting around watching The Simpsons and listening to The Grateful Dead, if you know what I mean. It’s good eats.

A close up photo of Peanut Butter Nutella Mousse with Chocolate Cookie Crumble.

This is not the kind of dessert that needs to have perfectly even layers or piped mousse. It’s what I like to call “rustic.” Seriously, it has peanut butter, chocolate and Nutella. And cookies. As far as I’m concerned, it’s already perfect.

Looking for more mousse recipes? Be sure to check out my Goat Cheese Mousse with Roasted Blueberries! I also love this easy white chocolate mousse from My Baking Addition.

Peanut-Butter-Nutella-Mousse-with-Chocolate-Cookie-Crumble
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Peanut Butter Nutella Mousse with Chocolate Cookie Crumble

5 from 1 vote
This Peanut Butter Nutella Mousse with Chocolate Cookie Crumble is incredibly easy to prepare and beyond delicious! It's the perfect dessert!
Course Dessert
Cuisine American
Keyword Nutella Mousse
Prep Time 25 minutes
Total Time 25 minutes
Servings 12
Calories 455
Author Jennifer Farley

Ingredients

For the cookie crumble

  • 4 cups crunchy chocolate cookies, such as Milano
  • 1 tablespoon Dutch-processed cocoa powder
  • pinch kosher salt
  • 1/4 cup unsalted butter, melted

For the mousse

  • 1/2 cup creamy peanut butter
  • 1/4 cup Nutella
  • 1 3/4 cup heavy cream
  • 1/4 cup granulated sugar

Instructions

  • In a food processor, pulse the cookies several times until coarsely chopped. Add the cocoa powder and salt and pulse a few more times until combined. Add the melted butter and pulse several more times until the mixture is crumbly (don’t over-pulse or the mixture will turn into a paste). Set aside.
  • In a large bowl, whisk together the peanut butter and Nutella until smooth.
  • In a stand mixer with the whisk attachment, whip the cream and sugar to a stiff peak (this can also be done by hand in a separate bowl).
  • Scoop 1/3 or 1/2 of the whipped cream into the peanut butter Nutella mixture and stir until evenly combined. Add the remaining whipped cream and gently fold in until just combined. If not using immediately, cover with plastic film and refrigerate.
  • To serve, use small mason jars or wine glasses. Alternate between layers of cookie crumble and mousse (I used approximately 1/4 cup per layer).

Notes

I used 2 bags of Milano cookies which I like because they’re not cloyingly sweet. I broke them in half before adding them to the food processor which you may or may not need to do depending on the size of the cookies being used.
This recipe yields more mousse than cookie crumble but the extra mousse likely won't go to waste.

Nutrition

Calories: 455kcal | Carbohydrates: 39g | Protein: 6g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 57mg | Sodium: 249mg | Potassium: 213mg | Fiber: 2g | Sugar: 24g | Vitamin A: 12.6% | Vitamin C: 0.3% | Calcium: 4.4% | Iron: 22.2%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

This Peanut Butter Nutella Mousse with Chocolate Cookie Crumble is incredibly easy to prepare and beyond delicious! It's the perfect dessert!

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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