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Chocolate Hazelnut Mousse Cups Recipe
Ben Carraoli

Chocolate Hazelnut Mousse Cups Recipe

I still remember the first time I made these Chocolate Hazelnut Mousse Cups — and oh wow, how dreamy they turned out! From the moment I swirled that rich, chocolatey mixture into pretty little cups, I was hooked
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Total Time 8 hours 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • ½ cup toasted hazelnut butter – gives the mousse its deep nutty flavor. Toasting hazelnuts before blending enhances aroma and richness.
  • 1 13.5 oz can full-fat unsweetened coconut milk – creates a creamy texture without using dairy. Full-fat versions work best for thick mousse.
  • ¼ cup dark chocolate chips melted – adds richness and smooth chocolate depth. Choose good-quality chocolate for best results.
  • ¼ cup cocoa powder – intensifies chocolate flavor while helping thicken the mousse.
  • 1 tbsp maple syrup – adds gentle sweetness that pairs beautifully with hazelnuts.
  • 1 tsp vanilla extract – rounds out flavors and boosts sweetness naturally.
  • ¼ tsp kosher salt – balances sweetness and enhances chocolate flavor.

Method
 

  1. Roast hazelnuts until fragrant and lightly golden, then cool them before removing as much skin as possible. Blend until creamy and smooth to create rich hazelnut butter, which forms the flavor base of the mousse.
  2. Add hazelnut butter, coconut milk, melted chocolate, cocoa powder, maple syrup, vanilla, and salt into a blender. Blend until the mixture becomes silky and fully smooth, scraping down sides if needed.
  3. Pour the mousse mixture into serving cups or jars and refrigerate for at least 8 hours or overnight. Once fully chilled and set, garnish as desired and serve cold.

Notes

  • I always chill the mousse overnight for the best thick, creamy texture.
  • Toasting hazelnuts deeply improves the nutty flavor.
  • I make sure melted chocolate cools slightly before blending so it mixes smoothly.
  • Sometimes I add a pinch of espresso powder to enhance the chocolate flavor.
  • I taste and adjust sweetness before chilling since flavors mellow once cold.