This vegan hazelnut and chocolate mousse is a rich, creamy dessert that combines the nutty flavor of roasted hazelnuts with smooth dark chocolate. Perfect for any celebration or when you crave something indulgent yet wholesome.
Why You’ll Love This Recipe
You’ll adore this mousse for its creamy texture, deep chocolate flavor, and naturally sweetened ingredients. It’s dairy-free, vegan, and made with whole, nourishing components that satisfy without being overly heavy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Hazelnut Layer
1 cup roasted hazelnuts (120 g)
1 cup coconut cream (240 ml)
3 tablespoons maple syrup
1 tablespoon coconut oil
1 teaspoon vanilla extract
1 teaspoon cinnamon
Pinch of sea salt
Chocolate Layer
100 g dark chocolate (about 3.5 oz)
1 cup coconut cream (240 ml)
1 tablespoon maple syrup
Chopped hazelnuts for topping
Directions
Chop the dark chocolate and place it in a small bowl.
Heat the coconut cream over low heat until it begins to boil. Pour over the chocolate and stir until melted. Add maple syrup and refrigerate for about 1 hour.
Preheat the oven to 400°F (200°C). Roast hazelnuts for 5–10 minutes until fragrant. Remove skins if needed.
Blend the hazelnuts, coconut cream, maple syrup, coconut oil, vanilla, cinnamon, and sea salt until smooth. Chill to firm.
Spoon hazelnut mousse into serving glasses, then layer with chocolate mousse.
Use almond butter instead of hazelnuts for a different nutty flavor.
Add a splash of espresso to the chocolate layer for a mocha twist.
Top with coconut whipped cream or fresh berries for extra decadence.
Substitute maple syrup with agave or date syrup for a different sweetness profile.
Storage/Reheating
Store the mousse covered in the refrigerator for up to 4 days. Serve chilled. It’s not recommended to freeze, as the texture may change. No reheating is needed—this dessert is best served cold.
FAQs
How long does this mousse need to chill?
At least 1 hour is recommended for both layers to set properly.
Can I make it ahead of time?
Yes, it’s perfect for preparing a day in advance and keeping refrigerated until serving.
Is this recipe gluten-free?
Yes, it’s completely gluten-free.
Can I use store-bought hazelnut butter instead of whole hazelnuts?
Absolutely—use about ½ cup of hazelnut butter to replace the roasted hazelnuts.
What type of chocolate works best?
An 85% dark chocolate or higher quality vegan chocolate gives the best flavor and texture.
Can I use light coconut milk?
Full-fat coconut cream is ideal for a rich mousse; light versions may make it too runny.
How do I make the mousse thicker?
Blend longer or chill for additional time if you want a firmer texture.
Can I sweeten it with something other than maple syrup?
Yes, agave syrup, coconut nectar, or date syrup all work well.
How long will leftovers last?
Stored in an airtight container in the fridge, they’ll last up to 4 days.
Can I serve it in a large dish instead of glasses?
Yes, layer the mousse in a single serving bowl or baking dish and scoop to serve.
Conclusion
This hazelnut and chocolate mousse is a deliciously rich, vegan dessert that’s simple to prepare yet elegant enough for any special occasion. With its silky texture and nutty chocolate flavor, it’s sure to become a favorite indulgence for both plant-based eaters and chocolate lovers alike.
This vegan hazelnut and chocolate mousse is a creamy, indulgent dessert combining roasted hazelnuts and rich dark chocolate, perfect for celebrations or a wholesome treat.
Ingredients
1 cup roasted hazelnuts (120 g)
1 cup coconut cream (240 ml)
3 tablespoons maple syrup
1 tablespoon coconut oil
1 teaspoon vanilla extract
1 teaspoon cinnamon
Pinch of sea salt
100 g dark chocolate (about 3.5 oz)
1 cup coconut cream (240 ml)
1 tablespoon maple syrup
Chopped hazelnuts for topping
Instructions
Chop the dark chocolate and place it in a small bowl.
Heat 1 cup of coconut cream over low heat until it begins to boil. Pour over the chopped chocolate and stir until melted. Add 1 tablespoon of maple syrup and refrigerate for about 1 hour.
Preheat the oven to 400°F (200°C). Roast the hazelnuts for 5–10 minutes until fragrant. Remove skins if needed.
Blend roasted hazelnuts, 1 cup coconut cream, 3 tablespoons maple syrup, 1 tablespoon coconut oil, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and a pinch of sea salt until smooth. Chill to firm.
Spoon the hazelnut mousse into serving glasses, then layer with the chilled chocolate mousse.
Top with chopped hazelnuts.
Refrigerate until ready to serve.
Notes
Use almond butter instead of hazelnuts for a variation.
Add a splash of espresso for a mocha flavor.
Top with coconut whipped cream or fresh berries.
Maple syrup can be substituted with agave or date syrup.
Store in the fridge for up to 4 days; do not freeze.
