This make-ahead chocolate mousse combines chocolate and hazelnuts for a deliciously rich texture. Make this gorgeous, simple dessert as an after-dinner treat. I love to serve this mousse with chocolate hazelnut biscuits for dunking.
Chocolate mousse ingredients
This is the simplest recipe – make this delicious, silky smooth chocolate mousse with just four ingredients:
- Dark chocolate: My absolute favourite for this recipe is Cocoa Loco dark chocolate. It’s organic and made from just four ingredients: cocoa mass, sugar, cocoa butter and vanilla powder. When it melts, it’s silky smooth.
- Milk: Use your favourite milk for this recipe, the creamier the better, so if you’re using cow’s milk opt for full fat organic. If you’re using a plant milk, hazelnut milk works well with this recipe, but you can also use cashew, oat or almond – remember to look for a brand with minimal ingredients (ideally just two – the nut/grain and water!), avoiding sunflower oil, emulsifiers and sweeteners.
- Maple syrup: Remember to use pure maple syrup not maple flavoured syrup. Or use honey if preferred.
- Hazelnut butter: This recipe works best with a smooth, thick, well-blended hazelnut butter. Avoid using hazelnut butter that has settled with a layer of oil on the top and dried-out hazelnut butter underneath.
Switching out ingredients
The beauty of this recipe is that it’s versatile – you can use any milk, syrup and nut butter of your choice. If you don’t like hazelnuts, the mousse will work just as well with almond, cashew or peanut butter too. You could also use tahini if you don’t eat nuts.
I like to top this chocolate mousse with coconut yoghurt, fresh berries, a sprinkling of toasted chopped hazelnuts and a chocolate hazelnut biscuit for dunking.
How to make chocolate mousse
Make this chocolate mousse in just three quick and easy steps:
- Melt: Melt the chocolate, milk, maple syrup and hazelnut butter in a bowl over a pan of gently simmer water. Whisk to combine, then set aside to cool for 10 minutes.
- Chill: Pour into serving glasses and place in the fridge for at least 3 hours (or overnight) to set.
- Add toppings: Top the mousse with a dollop of coconut yoghurt, fresh berries and a sprinkling of hazelnuts. Add a chocolate biscuit to serve.
That’s it! I love a dessert that looks impressive but requires minimal effort!
More chocolate hazelnut recipes to try
I hope you enjoy this chocolate mousse recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
- 180 g dark chocolate
- 400 ml milk of your choice (I used hazelnut milk)
- 60 ml pure maple syrup or honey if preferred
- 120 g smooth hazelnut butter or any nut butter of your choice
- Coconut yoghurt or full fat Greek yoghurt
- Fresh raspberries
- Toasted, chopped hazelnuts
- Chocolate biscuit
- Melt the chocolate, milk, maple syrup and hazelnut butter in a bowl over a pan of gently simmer water. Whisk to combine, then set aside to cool for 10 minutes.
- Pour into serving glasses and place in the fridge for at least 3 hours (or overnight) to set.
- Top the mousse with a dollop of coconut yoghurt, fresh berries and a sprinkling of hazelnuts if using. Add a chocolate biscuit to serve.