Chill mixing bowl and beaters in the freezer for 10 minutes. Pour heavy cream, powdered sugar, and vanilla extract into the cold bowl. Beat on medium-high speed for about 5 minutes until stiff peaks form.

In a separate bowl, beat softened cream cheese on medium speed for 3 minutes until creamy and free of lumps. Set aside.

Combine Nutella and cocoa powder with the cream cheese, mixing on medium speed for 1-2 minutes until well incorporated.

Gently fold in the whipped cream mixture in thirds, ensuring to maintain the airy texture of the mousse.

Spoon or pipe the mousse into serving cups, leaving space at the top for garnishing. Chill in the refrigerator for at least 2 hours.

Before serving, add extra whipped cream and sprinkle with chocolate shavings for garnish.