Delicious dairy-free, vegan chocolate two layer mousse, the perfect wholesome dessert.
I’m so ready for a New Year, there has been so many challenges this year for me and I’m pretty sure so were for you. Life has been slowly awakening us to a larger and bigger picture and sometimes a big painful push is necessary to take us onto the right path.
Who has been there this year? I long for a year where my dreams start to manifest into reality, a year of Love, Inspiration, Service, Abundance and Joy.
Now to today’s recipe a little bit of something sweet and healthy enough for your New Year celebrations – Hazelnut and Chocolate Mousse. It’s for chocolate lovers who would like something fairly healthy and wholesome for dessert.
The bottom layer is hazelnut mousse made with roasted hazelnuts and coconut cream which is topped with dark chocolate layer and sprinkled with hazelnuts, yummy. It doesn’t take too long to make but does need some time in the fridge, so do make this slightly ahead.
I used 85% dark chocolate for this recipe, the higher the better:) Originally I wanted to do few layers, but that didn’t really work as the consistency is too different and so it’s the best to keep as in the recipe.
Hazelnut and Chocolate Mousse
Delicious dairy-free, vegan chocolate two layer mousse, the perfect wholesome dessert.
Ingredients
Hazelnut layer:
- 1 cup hazelnuts, roasted (120 grams)
- 1 cup coconut cream (240 ml)
- 3 tablespoons maple syrup
- 1 tablespoon coconut oil
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- pinch sea salt
Chocolate layer:
- 13.5-ounces dark chocolate (100 grams)
- 1 cup coconut cream (240 ml)
- 1 tablespoon maple syrup
- extra hazelnuts for topping
Instructions
- Prepare the chocolate layer first - chop the dark chocolate and put it into a small bowl. In a pan heat 1 cup (240 ml) of coconut cream on a low fire until it comes to a boiling point. Pour the mixture over the chopped chocolate and stir until all melted. Add the maple syrup and place into a fridge for about an hour to firm up.
- Preheat the oven to 400 °F (200 °C) , 350 °F fan (180°C fan) and roast the hazelnuts for 5-10 min until fragrant and slightly toasted. If using hazelnuts with skin, rub the skin off.
- Place all of the ingredients for hazelnut layer into a blender and blend until smooth and mousse-like consistency. Place into a fridge to firm up.
- After about an hour spoon the hazelnut mousse onto a bottom of a serving glasses and top with the chocolate layer.
- Chop few hazelnuts and sprinkle on top.
- Refrigerate until ready to serve.
- Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 671Total Fat: 39gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 1mgSodium: 64mgCarbohydrates: 78gFiber: 4gSugar: 70gProtein: 6g
Hey Hana, a last comment for this year from your biggest fan across the road :-) I’m actually just about to make your beetroot and buckwheat crackers for a yum new year’s eve snack but wanted to respond to this last post from you for 2015. One of the best things about 2015 for me has been following your brilliant blog and since my diagnosis this autumn your blog has become even more important to me being such a great source of wholesome and nourishing as well as delicious recipes… so a big thank you from me! Keep shining bright in 2016!!! Much love, Tee xxx
Dear Teresa, thank you for this beautiful comment. Your support has been so important to me since starting my blog and I couldn’t have done it without you. I love creating recipes for my blog and it makes me so happy that you find inspiration on these pages. Wishing you so much Love in this New Year 2016!!! Love Hana xxx
Ohh, my sister loves to make chocolate mousse (I… sort of do too, but I avoid the kitchen in the winter because my fingers lose blood flow, long story) and loves hazelnut chocolate so I’m sending this over to her! Thanks for sharing. Your photos have been looking gorgeous lately, by the way! Loving the dark backgrounds!
Hi Lix, thank you so much for commenting! I feel like I’m getting the hang of the camera a bit better now, but still get surprised when the photos look good! Hope your sister enjoys the recipe:) xx
Yummers! We actually live in “hazelnut country” here in NW Oregon. In the fall I go directly to the local farms to buy them, and I just happen to have some that I would love to whirl up in this recipe. Cuz hazelnuts + chocolate, ah-mazing!! Your photos are beautiful too!
Hi Andrea, thank you for such a lovely comment! I remember picking hazelnuts straight from the tree as a child myself, it’s such a lovely tree! Hope you enjoy the recipe:) Hana
This looks delicious. How long does this keep in the fridge for? I want to make this ahead of time for a Christmas party