This post may contain affiliate links. Please read our disclosure policy.
This vegan chocolate hazelnut mousse is rich, airy, and chocolatey with a deep roasted hazelnut flavor. Despite containing no eggs, it whips into a light and fluffy mousse thanks to aquafaba and sets into a smooth, creamy dessert after chilling.
We are big fans of light and airy desserts at Full of Plants, from strawberry mousse to Île Flottante and classic chocolate mousse, so I’m often thinking of new mousse ideas.
Nutella lovers, this one’s for you. This mousse delivers the same chocolate-hazelnut flavor we all love, but in a lighter, melt-in-your-mouth texture. And to be honest, it’s dangerously addictive.
My recipe doesn’t rely on the usual combination of melted dark chocolate and aquafaba. Instead, it replaces the chocolate with cocoa powder, coconut sugar, and coconut cream to help set the mousse. The result is a naturally sweetened dessert made with simple, wholesome ingredients.
🎬 Watch Me Make This Mousse!
Not sure what the texture of your aquafaba should be? Take a look at the video above to see what it should look like!
⭐️ Why This Recipe Works
- Light and airy texture. This mousse is fluffy, extremely light, and full of air bubbles, with a velvety-smooth mouthfeel – exactly how a mousse should be. Your guests will never believe it’s eggless!
- The perfect chocolate-hazelnut balance. Using roasted hazelnut butter and cocoa butter creates the right ratio of nutty to chocolatey notes.
- No-bake and made with simple ingredients. This recipe uses just 7 wholesome ingredients that are easy to find. On top of that, it doesn’t require any baking.
Alice, a reader, says: “Sooooo in love with Nutella. Therefore, last Sunday I tried the recipe and succeeded in making really good chocolate hazelnut mousses. Now I have one more excellent recipe to share with family and friends. Thanks to you!!! ★★★★★”
📘 What Makes This Mousse Airy
Traditional chocolate mousse gets its light texture from whipped egg whites. In this vegan version, I rely on aquafaba (the liquid from cooked chickpeas), which behaves similarly to egg whites – and can be whipped into stiff peaks.
Then, the coconut cream and chocolate mixture is folded into the aquafaba, allowing the mousse to set and firm up just enough after chilling.
🌰 Ingredient Notes
Here are the ingredients that you will need:
Aquafaba
Aquafaba is the liquid from a can of chickpeas. It’s the magical ingredients that whip into stiff peaks, replacing the egg whites.
Can you make vegan chocolate mousse without aquafaba?
You can’t, as it is solely responsible for the airy texture and replaces traditional egg whites.
Coconut cream
Coconut cream helps the mousse set after chilling and creates a richer mouthfeel. Use the solid cream from a can of chilled full-fat coconut milk, then let it sit on the counter for at least 2 hours to ensure it’s soft.
Can you make this mousse without coconut cream?
No. Coconut cream is essential as it helps the mousse set and brings richness. Without it, the mousse will deflate.
Hazelnut butter
For that Nutella-like flavor! You can use store-bought roasted hazelnut butter or make your own.
Can you replace the hazelnut butter?
Yes, almond butter or peanut butter will work, but they change the flavor. Hazelnut butter is essential if you want that “Nutella” taste.
Coconut sugar
To keep this mousse refined sugar-free, I use coconut sugar. It also adds a light caramel flavor.
Cocoa powder
Use unsweetened cocoa powder. If you want a very chocolatey mousse, you can increase the amount by 1 tablespoon.
Can you use melted chocolate instead of cocoa powder?
You can replace the cocoa powder with about 1/4 cup (40 g) of melted dark chocolate. Keep in mind that this will produce a mousse with a deeper chocolate flavor.
Vanilla extract
Optional, but vanilla extract always makes things better!
🥣 Step-by-Step Instructions
- Add the aquafaba to a bowl. Drain a can of chickpeas and add 1/2 cup of aquafaba to a stand mixer.
- Whip the aquafaba. Whip the aquafaba until stiff peaks form. This step is critical for creating the mousse’s light texture and usually takes 10-15 minutes.
Can you whip aquafaba with a hand mixer?
Yes, a hand mixer works well, but it may take slightly longer than a stand mixer to reach stiff peaks.
- Add the ingredients to a bowl. In the meantime, add the coconut cream, hazelnut butter, coconut sugar, and vanilla extract to a bowl.
- Mix. Use a spoon or spatula to mix all of the ingredients until fully combined.
- Fold the chocolate mixture into the aquafaba. Pour half of the chocolate mixture into the aquafaba and gently fold it in with a spatula.
- Once it is almost combined, add the remaining chocolate mixture and fold again until you don’t see any white aquafaba left.
Note: The aquafaba will slightly deflate once fully combined. That is totally normal.
- Transfer to ramekins. Immediately pour the chocolate mixture into 4 small ramekins and refrigerate until set.
📔 Success Tips
Be patient when whipping.
Whipping the aquafaba to stiff peaks can take up to 15 minutes, so be patient and don’t stop at soft peaks! Once it reaches soft peaks, you can turn your mixer to the highest speed and whip for a few more minutes to achieve stiff peaks.
Do not overmix.
Be gentle when folding the chocolate mixture into the whipped aquafaba to keep a light, airy texture. As soon as no white aquafaba is visible, stop mixing. Otherwise, the mousse will not have an airy texture.
🍰 Serving Suggestions
You can serve the mousse as is or decorate it to make it a bit fancier with:
- Whipping cream: Pipe small dots of vegan whipping cream on top of each mousse.
- Hazelnuts: Sprinkle crushed hazelnuts.
- Berries: Arrange raspberries or sliced strawberries on top for a pop of color!
❄️ Storing and Freezing
- To store: Store the mousse in the refrigerator for up to 3 days. I recommend covering the ramekins to prevent the surface from drying out.
- To freeze: Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
💬 Troubleshooting
Aquafaba can fail to whip if there is some fat in the bowl of your stand mixer, so make sure your bowl and whisk are both completely clean and dry. Also, keep in mind that aquafaba whips better when it’s cold.
No, once whipped and mixed with the hazelnut butter and cocoa powder, the aquafaba flavor completely disappears.
It should be chilled for at least 4 hours, preferably overnight, for a firmer texture.
The only reason that your mousse didn’t set is that you used coconut milk instead of coconut cream. Unlike coconut cream, coconut milk doesn’t harden in the fridge.
If you like Nutella, you are going to LOVE this chocolate hazelnut mousse! It’s rich, creamy, light, and perfectly balanced with chocolate and hazelnut! I served this mousse to vegans and non-vegans, and everyone loved it!
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
Save this recipe!
Enter your email below and I’ll send it to your inbox!
Plus, you will receive new recipes every week!
Vegan Chocolate Hazelnut Mousse
Ingredients
- 1/2 cup (120 ml) aquafaba (the liquid from a can of cooked chickpeas)
- 1 cup (240 ml) coconut cream (at room temperature)
- 1/2 cup (120 g) hazelnut butter
- 6 tbsp (68 g) coconut sugar
- 1/4 cup (28 g) unsweetened cocoa powder
- 2 tsp (10 ml) vanilla extract
- a pinch of salt
Instructions
- Whip the aquafaba. Add the aquafaba to a stand mixer. Whip on high speed for 10-15 minutes, or until it reaches stiff peaks. This step might take a while, so be patient.
- Mix the remaining ingredients. In the meantime, add the coconut cream, hazelnut butter, coconut sugar, cocoa powder, vanilla extract, and salt to a mixing bowl. Use a spatula or wooden spoon to mix until fully combined. The sugar and cocoa powder should be fully dissolved. Note: If you want to save time, you can add all of the ingredients to a small blender and blend until smooth.
- Fold the chocolate mixture into the aquafaba. Pour half of the chocolate mixture into the aquafaba and gently fold it in with a spatula. Once it is almost combined, add the remaining chocolate mixture and fold again until you no longer see any white aquafaba streaks.The aquafaba will deflate, and you will end up with an almost liquid consistency, which is normal.
- Transfer to ramekins. Immediately pour the chocolate mixture into 4 small ramekins and refrigerate for at least 4 hours, or preferably overnight. The mousse will harden as it cools.
- Top with vegan whipping cream, crushed hazelnuts, and enjoy!You can store the mousse in the refrigerator for up to 3 days.
Video
Notes
Be patient when whipping.
Whipping the aquafaba to stiff peaks can take up to 15 minutes, so be patient and don’t stop at soft peaks! Once it reaches soft peaks, you can turn your mixer to the highest speed and whip for a few more minutes to achieve stiff peaks.Do not overmix.
Be gentle when folding the chocolate mixture into the whipped aquafaba to keep a light, airy texture. As soon as no white aquafaba is visible, stop mixing. Otherwise, the mousse will not have an airy texture.Note: This recipe was first released in December 2021 and updated with new process shots and detailed instructions in March 2026. You can see the older photos below.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
I did this today and liked it very much. In fact I love all sweet recipes.
Glad you liked it Joe, thanks for your rating!
Will try this coming weekend!
Let me know how it goes!
Made this so many times and it’s always a family favorite. Never thought a vegan mousse could be this good until I tried this!!♥️♥️♥️♥️♥️
Oh thank you so much for your review Jessie 🙂 I’m happy to hear you liked this mousse.
Sooooo in love with Nutella. Therefore, last Sunday I tried the recipe and succeeded in making really good chocolate hazelnut mousses. Now I have one more excellent recipe to share with family and friends. Thanks to you!!!
So glad you liked these mousses Alice! 🙂
Looks delicious… Thank you, I love this kind of dessert. I love mousses in general, I’ll look and see other mousse recipes you have in stock.
I wonder if I could try with chestnut spread (I used to love Maronsui’s before turning vegan).
Thanks Svetlana! I think chestnut spread will work but you might have to reduce the amount of sugar as chestnut spread is often pretty sweet.