These cute individual mousse cups are seriously next level. Coconut milk, homemade hazelnut butter, and melted chocolate create a light, yet rich consistency that tastes like a Ferrero Rocher. Be sure to make these ahead so they have time to chill in the fridge!
Servings 4 People
Prep Time 10 minutes Ingredients
- ½ cup toasted hazelnut butter (see note and instructions below)*
- 1 (13.5 oz) can full-fat unsweetened coconut milk
- ¼ cup dark chocolate chips, melted
- ¼ cup cocoa powder
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp kosher salt
Topping ideas:
- whipped cream, chopped toasted hazelnuts, cacao nibs, berries, shaved chocolate…
- *You could also use store bought hazelnut butter or almond butter (or any nut or seed butter). There’s nothing like that hazelnut chocolate combo though…
- *Also, use leftover hazelnut butter to make the Dark Chocolate Almonds Fudge Bars, but use hazelnut butter instead!
Instructions
- Add all ingredients to a high-speed blender and blend until smooth. Pour into 4 individual ramekins or jars and transfer to the fridge to solidify overnight or for at least 8 hours.
- Serve them right out of the fridge topped with your desired toppings.
How to make hazelnut butter:
- Roast 2 cups raw hazelnuts in a 350F oven for 10-15 minutes, or until golden and fragrant. Let cool for a bit, then add to the center of a kitchen towel, gather it up to seal, and rub the nuts around to get most of the skins off. Add the nuts to a food processor or high-speed blender and blend into a thick paste/nut butter. If your nuts are freshly roasted and cooled, you should get a nice creamy nut butter. If it’s not reaching that nut butter consistency, a more coarse paste will work just fine.
Items you can prep ahead (optional)
- Roast hazelnuts and make hazelnut butter.
- Make the mousse cups and chill in the fridge overnight.
Substitutions:
- You could also use store bought hazelnut butter or almond butter (or any nut or seed butter). There’s nothing like that hazelnut chocolate combo though…
- Use heavy cream in place of coconut milk.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days.
Leftovers + Repurposing:
- Enjoy these straight out of the fridge. They’re delicious on their own or you can top with whip cream, toasted crunchy nuts, and shaved chocolate.
Servings 4 People Prep Time 10 minutes Ingredients
- ½ cup toasted hazelnut butter (see note and instructions below)*
- 1 (13.5 oz) can full-fat unsweetened coconut milk
- ¼ cup dark chocolate chips, melted
- ¼ cup cocoa powder
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp kosher salt
Topping ideas:
- whipped cream, chopped toasted hazelnuts, cacao nibs, berries, shaved chocolate…
- *You could also use store bought hazelnut butter or almond butter (or any nut or seed butter). There’s nothing like that hazelnut chocolate combo though…
- *Also, use leftover hazelnut butter to make the Dark Chocolate Almonds Fudge Bars, but use hazelnut butter instead!
Instructions
- Add all ingredients to a high-speed blender and blend until smooth. Pour into 4 individual ramekins or jars and transfer to the fridge to solidify overnight or for at least 8 hours.
- Serve them right out of the fridge topped with your desired toppings.
How to make hazelnut butter:
- Roast 2 cups raw hazelnuts in a 350F oven for 10-15 minutes, or until golden and fragrant. Let cool for a bit, then add to the center of a kitchen towel, gather it up to seal, and rub the nuts around to get most of the skins off. Add the nuts to a food processor or high-speed blender and blend into a thick paste/nut butter. If your nuts are freshly roasted and cooled, you should get a nice creamy nut butter. If it’s not reaching that nut butter consistency, a more coarse paste will work just fine.
Items you can prep ahead (optional)
- Roast hazelnuts and make hazelnut butter.
- Make the mousse cups and chill in the fridge overnight.
Substitutions:
- You could also use store bought hazelnut butter or almond butter (or any nut or seed butter). There’s nothing like that hazelnut chocolate combo though…
- Use heavy cream in place of coconut milk.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days.
Leftovers + Repurposing:
- Enjoy these straight out of the fridge. They’re delicious on their own or you can top with whip cream, toasted crunchy nuts, and shaved chocolate.
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