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?
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).
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.
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.
- 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)
- Coconut whip (like So Delicious CocoWhip Original)
- Crushed hazelnuts
- Add a few cups of ice to a large bowl, and nestle a smaller mixing bowl in the ice.
- 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.
- Pour the chocolate mixture into a the smaller mixing bowl in the ice.
- Whip, with a whisk or hand mixer (I find the hand mixer MUCH easier), until beautifully thickened.
- Spoon into dishes and top with coconut whip and crushed hazelnuts, if desired.
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.