Step 1

Pour 1/4 cup water into a 4-cup or larger saucepan and sprinkle 1 tablespoon powdered gelatin over the surface. Let it sit for 5 minutes. Warm the water and gelatin over very low heat, stirring frequently until the gelatin is fully dissolved. This will happen quicker than you might expect: two or three minutes at most. Do not let the liquid bubble or boil.

Step 2

Add 2 tablespoons granulated sugar and stir to combine. Add 1 1/2 cups whole milk and whisk until combined. Add 1/2 cup Nutella and whisk vigorously until fully incorporated.

Step 3

Pour into a 9x9-inch baking or other shallow pan. Refrigerate until set, at least 1 hour or up to overnight.

Step 4

Place 1 1/2 cups cold heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract, and a generous pinch of salt in the bowl of a stand mixer (or large bowl if using an electric hand mixer or whisking by hand). Beat with the whisk attachment on medium speed until soft, billowy peaks form, 1 1/2 to 2 minutes.

Step 5

Take the chilled, set Nutella jelly from the refrigerator. Transfer to a medium bowl (if using a stand mixer, transfer the whipped cream to another large bowl and wash and dry the mixer bowl and whisk attachment to reuse). Beat on medium speed with an electric mixer until lightened, creamy, and like a thick, chocolate-y froth, about 2 minutes.

Step 6

Add to the whipped cream and lightly fold together with a flexible spatula. It shouldn’t look completely incorporated; there will be streaks of chocolate and nubs of jelly. Spoon the mixture into a serving dish or individual cups. Refrigerate for at least 1 hour or up to 2 days before serving.