This rich and creamy chocolate mousse is a must-try if you love the flavor combination of hazelnuts and chocolate. Give this a try if you’re looking for simple and nutrient-dense treats, like these almond chocolate clusters with sea salt, which are another yummy option.
Ingredients and Substitutions
Dark chocolate gives this mousse its intensely chocolaty flavor. You can substitute any other type of chocolate you prefer, but in that case consider using a gentler method of melting the chocolate (such as a double boiler method). While dark chocolate can be melted in a pan directly on the stove at a low temperature, other types of chocolate are more likely to seize or burn when using that method.
I like to use toasted hazelnuts when making this mousse. The toasting process intensifies the delicious, complex flavor of the hazelnuts. If your hazelnuts aren’t pre-toasted, you can easily toast them at home by adding them to a dry pan on the stove at low-medium heat, stirring constantly until they’re fragrant and lightly browned. This should only take a few minutes.
You can use any type of unsweetened milk you like in this mousse. I went with almond milk this time, but oat milk and soy milk are my other go-to options.
How to Make This Chocolate Hazelnut Mousse
Start by adding the chopped chocolate to a pot on the stove set to low heat. Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
Next you’ll add the melted chocolate, hazelnuts, unsweetened milk of choice, and vanilla extract to a high-powered blender, then blend until smooth.
Transfer that mixture to a bowl, then refrigerate for 30 minutes before serving.
Chocolate Hazelnut Mousse Recipe
Equipment
- High-powered blender
Ingredients
- 1 cup chopped dark chocolate
- 1/2 cup toasted hazelnuts
- 3/4 cup unsweetened milk of choice (I used almond milk)
- 1 teaspoon vanilla extract
Instructions
- Add 1 cup chopped dark chocolate to a pot on the stove set to low heat.
- Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
- Add the melted dark chocolate, 1/2 cup toasted hazelnuts, 3/4 cup unsweetened milk of choice, and 1 teaspoon vanilla extract to a high-powered blender.
- Blend until smooth.
- Transfer that mixture to a bowl, then refrigerate for 30 minutes before serving.
Notes
- The texture is light and mousse-like when served immediately after chilling for 30 minutes. You can store it in an airtight container in the fridge for up to five days, but the texture becomes firmer the longer it is refrigerated. It’s still delicious as leftovers despite the firmer texture.
Nutrition
