Chill your mixing bowl and beaters in the freezer for about 10 minutes to help the cream whip faster and increase volume.

1. In the chilled bowl, whip the heavy cream and powdered sugar together using a hand mixer or stand mixer on medium-high speed until stiff peaks form. Be careful not to overwhip.
2. In a separate bowl, combine Nutella and vanilla extract. Add 2 tablespoons of milk if you prefer a softer mousse texture. Mix well.
3. Gently fold a third of the whipped cream into the Nutella mixture to lighten it. Once incorporated, add the remaining whipped cream in two batches, folding carefully to maintain the mousse’s light and airy texture.
4. Spoon the mousse into individual serving cups or bowls. You can also pipe it for a more decorative presentation.
5. Refrigerate the mousse for at least 1 hour before serving to allow it to set and become velvety.
6. Garnish with shaved chocolate, whipped cream, or chopped hazelnuts for added elegance.