Place the Nutella in a large bowl. If you like, microwave it for a few seconds to soften it. Then, let it cool slightly (Mine was soft enough so I didn’t need to microwave it).

In a mixer bowl fitted with the whisk attachment, whisk the heavy cream until soft peaks form. Add 3 tablespoons of the whipped cream to the nutella bowl and whisk by hand until smooth. Gently fold in the rest of the whipped cream until combined and smooth.

Chill the mousse to set for at least 2 hours.

Garnish the mousse with chocolate chips/shavings, hazelnuts/nuts or Ferrero Rocher .

Store the mousse in the fridge, covered, for up to 3 days.