Vegan Nutella Chocolate Mousse (Just 3 Ingredients!)


Happy Chocolate Mousse Day! Yes, today is a celebration of creamy, whipped cacao, and I see no reason why those of us who are dairy-free should be left out. In fact, I think this recipe is one that everyone will crave. After all, who doesn’t love the classic pairing of chocolate and hazelnut that made Nutella famous?

Vegan "Nutella" Chocolate Mousse Recipe (Just 3 Ingredients!) - this easy, decadent dessert is unbelievably dairy-free, egg-free, gluten-free & soy-free!

This dreamy, comforting vegan “Nutella” chocolate mousse has a double hit of rich nuttiness and unbelievably easy preparation that takes 15 minutes or less, from start to devoured.

For a subtle, perfectly creamy hazelnut infusion, I use So Delicious Hazelnut Flavored Coconutmilk Creamer, which doubles as the sweetener in this vegan chocolate mousse. It also helps to temper the chocolate and prevent scorching when heated on the stove top. Then, to really hit it home with both richness and flavor, I add an extra hit of hazelnut butter (see the recipe notes for a whole hazelnut option).

Since cacao is the highlight in any chocolate mousse, I recommend using a good quality dairy-free chocolate. The percentage of cacao will determine the sweetness of your dessert. If you’re in an “ice cream” mood, go with a rich semi-sweet (as pictured below). If you’re desiring a more refined dessert, ratchet up the cacao to suit your tastes (60%, 70% or 80% dark chocolate).

Vegan "Nutella" Chocolate Mousse Recipe (Just 3 Ingredients!) - this easy, decadent dessert is unbelievably dairy-free, egg-free, gluten-free & soy-free!

Once you’ve got your three ingredients, this hazelnut chocolate mousse is as simple as melt and whip. The mixing bowl is placed in an ice bath so that the mixture instantly sets up as you blend it into a beautiful mousse. It can be served immediately or you can dish it up, cover and chill for an impressive make-ahead dessert that’s party-ready or simply on hand for your next chocolate craving.

And some of you may be wondering if it can be frozen. Indeed, since I made several test batches, I froze some and wow! It’s like an incredibly rich dairy-free “Nutella” ice cream. So don’t be afraid to make extra.

Vegan "Nutella" Chocolate Mousse Recipe (Just 3 Ingredients!) - this easy, decadent dessert is unbelievably dairy-free, egg-free, gluten-free & soy-free!Thank you to So Delicious Dairy Free for sponsoring this vegan chocolate mousse recipe post and fulfilling my dessert cravings!

Special Diet Notes: Vegan Hazelnut Chocolate Mousse

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

4.5 from 2 reviews
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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: Balsamic Berry Vegan Panna Cotta Recipe (No Cream or Gelatin!)

  2. This sounds divine–but—a huge but–I live in Western Australia and cannot find flavoured dairy-free creamer–so what can you dream up to handle that? Since Nutella has milk in it I can’t substitute that to cover the ingredients, so what to do?? Please, please dream up something for us Down Under!! [I found a carton of So Delicious ice cream–for $15 a pint. Don’t ask how I found that out!!]
    Love your recipes for quinoa. I’m allergic to rice so quinoa is my new favourite.
    Thanks for your great recipes and any help you can give.

    • Hi Vivian, you can use lite coconut milk (the canned kind) in place of the creamer, and add a little powdered confectioners’ sugar to taste, if needed. Using hazelnut butter will still give it the vibe, but you can add some more of it to taste to make it nuttier, if desired. Hazelnut butter can be expensive, so I usually just buy hazelnuts and grind them in a spice grinder or food processor into a butter. You can add a little oil (melted coconut oil would be great for thickening, too) to get the right consistency and help it blend.

  3. I was looking for a vegan filling for a Buche de Noel. I made this per your recipe, and wanted to lighten the intensity for my purposes so I added 1 can of coconut milk with 1 Tbsp ground Chia seed and it made just the right amount and tasted GREAT! Thanks!

  4. Susan L. Olson on

    My health has improved dramatically, but I still have a sweet tooth. This chocolate mousse looks like the perfect dessert to stay on track!

  5. Pingback: Dairy-Free Chocolate Whipped Cream Recipe

        • Hi Liz, it’s coconut milk creamer, which is richer than almond milk. If you opt to use almond milk beverage, I would use a sweetened version (or add sweetener to taste) and start with just 1/2 cup almond milk beverage adding more as needed. Light coconut milk (not the beverage) plus sweetener would be a better swap. Enjoy!

  6. yes please! such a simple recipe, and … well, I have two of the ingredients on hand. but I have hazelnuts, and I think I’m going to be making them into butter soon!

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