Silky Hazelnut Mousse (Christmas Treat)

Silky Hazelnut Mousse: The Decadent Christmas Treat That’ll Make You Forget About Chocolate

Alright, let me tell you about the day I discovered this Silky Hazelnut Mousse. I was looking for a show-stopping Christmas dessert that wasn’t the usual fruitcake or sugar cookies. Something elegant, something chocolatey, something that would make people’s eyes light up when I brought it to the table. And let me tell you, this mousse delivered in a BIG way.

This isn’t just any chocolate mousse. This is silky, decadent, dairy-free, vegan-friendly hazelnut mousse that tastes like you spent hours in the kitchen (but really, it comes together in about 25 minutes). The secret? Aquafaba the liquid from a can of chickpeas that whips up into fluffy, cloud-like peaks just like egg whites. And the combination of dark chocolate, creamy coconut milk, and rich hazelnut butter? Pure heaven.

The first time I made this, my family absolutely lost their minds. My wife said it was the best dessert I’d ever made. My kids asked for seconds (and thirds). Even my chocolate-snob brother, who usually turns his nose up at “healthy” desserts, asked for the recipe. That’s when I knew I had something special.

The best part? It’s naturally dairy-free, vegan, and gluten-free, so everyone can enjoy it. And it’s perfect for Christmas, holidays, or any time you want to impress without the stress.

So grab your chocolate, your aquafaba, and your hazelnut butter. Let’s make some mousse magic!

Try my Lemon Raspberry Chia Pudding recipe.

Why You’ll Love This Recipe

• Incredibly silky – The smoothest mousse you’ll ever make.
• Dairy-free & vegan – Everyone can enjoy this treat.
• No eggs – Aquafaba is the magical substitute.
• Ready in 25 minutes – Quick enough for any occasion.
• Make-ahead magic – Sets overnight for stress-free entertaining.
• Rich chocolate flavor – 70% dark chocolate brings the depth.
• Hazelnut perfection – Hazelnut butter adds incredible richness.
• Christmas-worthy – Perfect for holiday entertaining.

Try my Chocolate Zucchini Muffins recipe.

What You’ll Need to Make

For the Hazelnut Mousse

• 3.5 oz (100g) 70% dark chocolate (traditional, dairy-free, or vegan), chopped – The rich, chocolatey base.
• 4 tbsp canned coconut milk, full fat – Creamy, dairy-free richness.
• ½ cup (120g) smooth hazelnut butter – Nutty, creamy perfection.
• 3 tbsp maple syrup – Natural sweetness.
• ⅔ cup (160ml) aquafaba (chickpea brine) – The magical egg-white substitute.
• ½ tsp lemon juice – Helps stabilize the aquafaba.
• Pinch of salt – Balances the sweetness.

For the Topping

• 2 tbsp chopped hazelnuts – Crunchy, nutty perfection.

Equipment

• Metal or glass bowl (heatproof)
• Small pot for double boiler
• Electric hand mixer or stand mixer
• Large mixing bowl
• Spatula
• 6 serving glasses or ramekins

Try my Healthy Fruit Bites recipe.

What You’ll Need to Do

Alright, my friends. This mousse is so good, you’ll want to make it for every special occasion. Let’s make some magic!

Step 1: Melt that chocolate. Fill a small pot with a little water and bring it to a gentle simmer. Place your heatproof bowl on top of the pot, making sure the bottom doesn’t touch the water. Add your chopped chocolate to the bowl. Let it melt slowly over the warm water. Once the water starts to simmer, turn off the heat but keep the bowl on the pot. Stir occasionally until the chocolate is completely smooth and glossy.

Step 2: Add the good stuff. Gently stir in the coconut milk until it’s fully incorporated. Then add your hazelnut butter and maple syrup. Stir until everything is smooth and combined. Keep the bowl over the warm pot while you prepare the aquafaba this keeps it from setting up.

Step 3: Whip that aquafaba! This is the magic part. Pour your aquafaba (that’s the liquid from a can of chickpeas) into a large bowl. Add the lemon juice and a pinch of salt. Using your electric mixer, whip the aquafaba until it reaches stiff peaks. You’ll know it’s ready when you can turn the bowl upside down and nothing slides out. It takes about 5 minutes with a handheld mixer.

Step 4: Fold gently. Now for the delicate part. Add about a third of the chocolate mixture to the aquafaba. Using a slow, gentle folding motion, incorporate it into the aquafaba. You want to keep as much air in as possible no vigorous stirring! Add the next third and fold again, then the final third. The mixture will deflate a little, and that’s totally normal.

Step 5: Chill overnight. Transfer your mousse mixture into 6 serving glasses or ramekins. Place them in the refrigerator and let them set overnight. This is the hard part waiting but it’s so worth it.

Step 6: Top and serve. When you’re ready to serve, sprinkle with chopped hazelnuts. Watch the compliments roll in!

Easy Ingredient Swaps

Don’t have something? No stress. Here’s how to adapt:

• Dark chocolate → Any good-quality chocolate works milk, semi-sweet, or even white chocolate.
• Coconut milk → Heavy cream (not dairy-free), or any plant-based cream.
• Hazelnut butter → Almond butter, cashew butter, or even peanut butter.
• Maple syrup → Honey, agave, or simple syrup.
• Aquafaba → 3 egg whites (if not vegan) or commercial egg white replacer.
• Lemon juice → White vinegar or cream of tartar.
• Chopped hazelnuts → Any nuts, chocolate shavings, or coconut flakes.

Try my Marzipan Loaf Cake recipe.

Some Twist and Tweak Ideas

Feeling creative? Try these variations I’ve tested and loved:

• Orange zest – Add orange zest to the chocolate mixture for a festive twist.
• Espresso powder – Add 1 tsp espresso powder for a mocha flavor.
• Peppermint – Add ½ tsp peppermint extract for a Christmas treat.
• Sea salt – Sprinkle flaky sea salt on top before serving.
• Raspberry swirl – Swirl in raspberry puree for a fruity touch.
• Caramel drizzle – Top with caramel sauce for extra indulgence.
• Coconut whipped cream – Top with coconut whipped cream.
• Cinnamon – Add ½ tsp cinnamon to the chocolate mixture.
• Chocolate shavings – Garnish with dark chocolate shavings.

Try my Apple Raisin and Cinnamon Oat Bar recipe.

Some Helpful Tips

• Use full-fat coconut milk – Lite versions won’t give the same creamy texture.
• Don’t overheat chocolate – Use low heat and remove from heat once the water simmers.
• Whip aquafaba to stiff peaks – It should hold its shape when you lift the beaters.
• Fold gently – This is the key to a light, airy mousse.
• Chill overnight – The mousse needs time to set properly.
• Use fresh aquafaba – The liquid from a freshly opened can works best.
• Room temperature ingredients – The chocolate mixture should be warm but not hot when folding.
• Be patient – Good mousse takes time. Don’t rush the chilling.

Some Budget-Friendly Tips

Making fancy desserts on a budget? Here’s how I save:

• Make your own hazelnut butter – Blend roasted hazelnuts in a food processor until smooth.
• Use store-brand chocolate – Good quality but affordable chocolate works great.
• Save aquafaba – Don’t throw away chickpea liquid freeze it for later use.
• Buy nuts in bulk – Much cheaper than small packages.
• Skip the hazelnuts – Use cheaper nuts like almonds or walnuts.
• Use regular chocolate – Doesn’t have to be 70% cocoa; any good chocolate works.
• Make it for a crowd – The cost per serving drops significantly.
• Use maple syrup substitute – Honey or simple syrup can be cheaper.

Some Serving Ideas

This mousse is perfect on its own, but here are some pairing ideas:

• With berries – Fresh raspberries or strawberries balance the richness.
• As a tart filling – Use as filling for a chocolate tart crust.
• With shortbread – Serve alongside buttery shortbread cookies.
• Layer in parfait – Layer with whipped cream and crushed cookies.
• Drizzle with caramel – Extra indulgence.
• Christmas spread – Part of a holiday dessert table.
• After dinner – The perfect ending to any meal.
• With coffee – Serve with a strong espresso.

Some Storage and Reheating Tips

• Refrigerate – Store in an airtight container for up to 3 days.
• Don’t freeze – The texture changes when frozen.
• Make ahead – This is perfect for making the day before.
• Top just before serving – Nuts stay crunchier.
• Cover tightly – Prevents the mousse from absorbing fridge odors.
• No reheating needed – This is a cold dessert.
• Plan ahead – Make it the night before for stress-free entertaining.

Final Thoughts

Look, I’m just a guy who loves a good dessert. And this Silky Hazelnut Mousse is about as good as it gets. It’s rich, it’s creamy, it’s chocolatey, and it’s so smooth that it practically melts in your mouth.

I love that this recipe is dairy-free and vegan, so everyone can enjoy it. I love that it comes together in 25 minutes but looks like you spent hours. And I really love that my family and friends request it for every holiday gathering.

The first time I made this mousse, I was skeptical about the aquafaba. But the moment I tasted that silky, rich, chocolate-hazelnut perfection, I was a convert. It’s one of those desserts that makes you feel like a pastry chef, even if you’re just a guy in his kitchen.

So go ahead. Melt that chocolate. Whip that aquafaba. And get ready for the best mousse of your life. Your holiday dessert game is about to level up!

Estimated Cost for This Recipe (USA Standards Approx.)

Cost per serving: ~$1.01 – That’s about $1 per serving for a gourmet, dairy-free, vegan chocolate mousse that would easily cost $8-10 at a restaurant!

Drop a comment below! What’s your favorite Christmas dessert? Did you try this with a different nut butter? I’m always looking for new ideas to steal I mean, “get inspired by”!

~ Your friendly neighborhood food guy

Silky Hazelnut Mousse (Christmas Treat)

The BEST chocolate mousse you'll ever make I promise! This hazelnut version is dairy-free, vegan, and so silky smooth. It's the perfect Christmas treat that everyone can enjoy. Quick to make, sets overnight, and tastes amazing!

Author: Danny Davis Cuisine: American Courses: Brunch, Dessert, Snack Recipe Keys: Dairy Free Gluten Free M Meal Prep

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Prep Time 20 mins Cook Time 5 mins Total Time 25 mins Difficulty: Intermediate Servings: 6 Estimated Cost: $ 6.7 Calories: 335

Ingredients

Servings

Hazelnut Mousse

• 3.5 oz 70% dark chocolate (traditional, dairy-free, or vegan), chopped (100g)
• 4 tbsp canned coconut milk, full fat
• ¹⁄₂ cup smooth hazelnut butter (120g)
• 3 tbsp maple syrup
• ²⁄₃ cup aquafaba (chickpea brine, 160ml)
• ¹⁄₂ tsp lemon juice
• pinch of salt

Topping

• 2 tbsp chopped hazelnuts

Instructions

Preparation and Equipment Setup

1. Gather all ingredients before beginning: 3.5 ounces (100g) 70% dark chocolate (chopped), 4 tablespoons full-fat canned coconut milk, ½ cup (120g) smooth hazelnut butter, 3 tablespoons maple syrup, ⅔ cup (160ml) aquafaba (chickpea brine), ½ teaspoon lemon juice, pinch of salt, and 2 tablespoons chopped hazelnuts for topping.
2. Prepare a double boiler by filling a small pot with water and placing a metal or glass bowl on top. Ensure the bottom of the bowl does not touch the water.
3. Have 6 serving glasses or ramekins ready for the finished mousse.

Chocolate Base Preparation

1. Place the chopped chocolate into the heatproof bowl over the pot of water.
2. Warm the water over very low heat until it begins to simmer.
3. Once simmering, turn off the heat but leave the bowl in place over the warm water.
4. Allow the chocolate to melt slowly, stirring occasionally, until completely smooth and glossy.
5. Gently stir in the coconut milk until fully incorporated.
6. Add the hazelnut butter and maple syrup, stirring until the mixture is smooth and homogenous.
7. Keep the bowl over the warm water while preparing the aquafaba to prevent the chocolate from setting.

Aquafaba Preparation

1. In a large, clean mixing bowl, combine the aquafaba (chickpea brine), lemon juice, and a pinch of salt.
2. Using an electric hand mixer or stand mixer fitted with a whisk attachment, begin whipping on medium-high speed.
3. Continue whipping until stiff peaks form, approximately 5 minutes. The aquafaba should hold its shape firmly when the whisk is lifted and should not slide when the bowl is inverted.

Mousse Assembly

1. Add approximately one-third of the chocolate mixture to the whipped aquafaba.
2. Using a slow, gentle folding motion with a spatula, incorporate the chocolate into the aquafaba. Avoid overmixing to preserve the airy texture.
3. Add the second third and fold gently until incorporated.
4. Add the remaining third and fold until just combined. Some deflation is normal and expected.

Chilling and Service Protocol

1. Divide the mousse mixture evenly among the 6 serving glasses or ramekins.
2. Transfer to the refrigerator and chill for a minimum of 6 hours, preferably overnight, to allow the mousse to set properly.
3. Just before serving, remove from the refrigerator and top with chopped hazelnuts.
4. Serve chilled. Do not heat before serving.
   

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 335kcal

% Daily Value *

Total Fat 25g39%

Saturated Fat 10g50%

Sodium 55mg3%

Potassium 50mg2%

Total Carbohydrate 22g8%

Dietary Fiber 5g20%

Sugars 14g

Protein 7g15%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Approximate Glycemic Index: 42 (Low-Medium)

Approximate Glycemic Load per serving: 12 (Medium)

Note: These values are approximate and vary based on specific ingredients used. The dark chocolate and maple syrup contribute carbohydrates, while the hazelnut butter and coconut milk add fat, which helps balance the glycemic response.

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