No-Bake Chocolate Hazelnut Mousse Cups

Chocolate-hazelnut flavors trace back to Italian gianduja traditions, here folded into a silky no-bake mousse. Rich cream and melted chocolate set into elegant cups, finished with toasted hazelnuts and a cloud of whipped cream.

Serves 4 · 20 min prep · 5 min cook

Estimate for one serving

• 520 cal
• 6g protein
• 38g carbs
• 40g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 6 oz semi-sweet chocolate, finely chopped
• 1 1/2 cups heavy cream
• 1/3 cup chocolate-hazelnut spread
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/8 tsp pinch fine salt
• 1/4 cup toasted chopped hazelnuts
• 1/2 cup whipped cream for topping
• 2 tbsp chocolate shavings

Instructions

1. 1Place the chopped chocolate in a medium heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer the edges.
2. 2Pour the hot cream over the chocolate, let sit 1 minute, then whisk until completely smooth and glossy; stir in the chocolate-hazelnut spread and salt until fully incorporated. Cool the mixture to room temperature, about 15 minutes.
3. 3In a separate chilled bowl whip the remaining heavy cream with the powdered sugar and vanilla to medium-stiff peaks.
4. 4Fold one-third of the whipped cream into the cooled chocolate mixture to lighten it, then gently fold in the rest until no white streaks remain and the mousse is airy.
5. 5Spoon or pipe the mousse into four small glasses or ramekins, smoothing the tops.
6. 6Cover and refrigerate at least 2 hours or until set and chilled through.
7. 7Just before serving, top each cup with a dollop of extra whipped cream, a sprinkle of toasted hazelnuts, and chocolate shavings.
8. 8Serve immediately while cold for the best silky texture.