Vegan "Nutella" Chocolate Mousse
Prep time
Cook time
Total time
Serves: 4 to 5 servings
Vegan Hazelnut Chocolate Mousse
  • 6 ounces dairy-free semi-sweet or dark chocolate (see Chocolate note below)
  • ¾ cup dairy-free hazelnut flavored creamer (I use So Delicious Coconutmilk Creamer)
  • ¼ cup hazelnut butter (see Hazelnuts option below)
Optional Toppings
  1. Add a few cups of ice to a large bowl, and nestle a smaller mixing bowl in the ice.
  2. Gently melt the chocolate and creamer together in a saucepan over medium-low heat, whisking periodically. Once the chocolate is fully melted, whisk in the hazelnut butter.
  3. Pour the chocolate mixture into a the smaller mixing bowl in the ice.
  4. Whip, with a whisk or hand mixer (I find the hand mixer MUCH easier), until beautifully thickened.
  5. Spoon into dishes and top with coconut whip and crushed hazelnuts, if desired.
Chocolate: The chocolate you choose will determine the sweetness of the chocolate mousse. Use semi-sweet for a sweeter treat or increase the darkness of the chocolate for a more refined cacao-rich taste.
Hazelnuts Option: If you are unable to find hazelnut butter, you can process hazelnuts in a spice grinder or food processor. They will first become finely ground, and then will release their oils to become a paste / butter.
Thicker Mousse: I like the softer version above, which also freezes best, but if you like a denser chocolate mousse, reduce the hazelnut creamer to ⅔ cup and reduce the hazelnut butter to 2 tablespoons.
Recipe by Go Dairy Free at