dark chocolate hazelnut mousse with raspberries and hazelnut whip
rich, indulgent, vegan
when it comes to decadent desserts, chocolate mousse might be one of my favorites. it’s timeless and classic, but can still be fun and unexpected with plays on pairings and texture. while the name “mousse” itself might bring to mind lighter and fluffier or even softer more pudding-like textures, i tend to prefer my chocolate mousse a bit more dense, like a rich chocolate truffle.
suffice it to say this take plays to my preferences. it’s velvety and thick and not unlike a royce' nama chocolate, which is basically chocolate ganache sliced into cubes and coated in cocoa powder. on its own, this mousse is already incredibly tasty with a deep hazelnut nuttiness, dark chocolate bitterness and a smooth bite that melts in your mouth, but when finished with a gentle puff of airy sweetness, tart, fragrant raspberries and crunchy cacao nibs, it’s something extra special. it also takes less than 5 minutes of prep and is vegan.
if you don’t care or need it to be vegan, you can also top the mousse with whipped cream instead. this vegan aquafaba whip definitely lacks the fatty richness of one made with heavy cream, but in combination with the hazelnut butter and chocolate mousse, you really don’t miss it.
makes 2 - 4 portions depending on your serving vessel
for the chocolate hazelnut mousse; can be made up to 3 days in advance
80 grams dark chocolate (at least 80%)
2 teaspoons coconut oil
125 ml oat milk
2 tablespoons maple syrup
1 tablespoon cravers chocolate hazelnut butter (gifted not sponsored)
1/4 tsp salt
for the hazelnut whip
50 grams aquafaba
50 grams powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
1/8 tsp salt
1/2 tablespoon cravers unsweetened hazelnut butter
fresh raspberries and cacao nibs for serving
add chocolate and coconut oil to a heatproof bowl and set over a pot of simmering water, making sure the bottom of the bowl and the water do not touch; if you have a microwave you can also melt the chocolate and oil together using that, just be careful to do short increments on medium power so the chocolate doesn’t burn. stir until the chocolate is completely melted, then add to a blender with the oat milk, maple syrup, chocolate hazelnut butter and salt. blend on high until very smooth and creamy, about 1 minute; you can also use an immersion blender or food processor for this.
divide the mixture evenly between two or four small bowls or serving dishes (for 2 it will be about 100 grams per serving, for 4 about 50 grams), then cover tightly with plastic wrap. let set in the fridge for at least 3 hours or up to 3 days.
when ready to serve, unwrap the mousse and let sit at room temperature. add the aquafaba to a bowl and use an electric mixer with beaters or stand mixer with the whisk attachment to whip on medium-high speed. after about 1 minute, the mixture should be full of large bubbles. add powdered sugar, vanilla extract, lemon juice and salt and keep whipping on high speed until very light with stiff peaks, about 10 minutes. fold or whip in the hazelnut butter until just combined.
top each portion of mousse with a generous dollop of the hazelnut whip. garnish with some fresh raspberries and cacao nibs before serving immediately.