Vegan Chocolate Hazelnut Mousse
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 mousse thanks to the aquafaba and sets into a smooth, creamy dessert after chilling.
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.