This milk chocolate hazelnut mousse is an indulgent dessert made with layers of silky chocolate mousse, crunchy toasted hazelnuts, and a luscious chocolate hazelnut ganache. With no eggs required, it’s light yet decadent and perfect for any special occasion.
Why You’ll Love This Recipe
You’ll adore this mousse for its creamy texture, rich chocolate flavor, and delightful nutty crunch. The combination of milk chocolate and hazelnuts creates a balanced sweetness that’s irresistible. Plus, it’s easy to prepare and looks stunning when served in individual cups.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Milk Chocolate Mousse:
200g milk chocolate
¼ cup (60 ml) whole milk
1 teaspoon vanilla extract
¼ cup (25g) toasted blanched hazelnuts, finely chopped
1 cup (240 ml) heavy cream
Chocolate Hazelnut Ganache:
60g milk chocolate
¼ cup (60 ml) heavy cream
2 tablespoons hazelnut spread (such as Nutella)
¼ teaspoon dark rum, optional
Topping:
¼ cup (25g) blanched hazelnuts, toasted and coarsely chopped
Directions
Place milk chocolate and milk in a heatproof bowl. Melt in the microwave or over a double boiler until smooth. Stir in vanilla and finely chopped hazelnuts. Let the mixture cool to room temperature.
Beat the heavy cream until soft peaks form. Fold half the whipped cream into the cooled chocolate mixture, then gently fold in the remaining cream until smooth.
Divide the mousse evenly among 4–6 serving cups, leaving space for the ganache.
For the ganache, place milk chocolate in a bowl. Heat the cream just to a boil and pour it over the chocolate. Let sit for one minute, then whisk until smooth. Stir in hazelnut spread and rum, if using. Cool slightly.
Spoon ganache over the mousse cups and top with coarsely chopped hazelnuts.
Add a tablespoon of espresso to the mousse for a mocha twist.
Use dark chocolate instead of milk chocolate for a richer flavor.
Layer with crushed cookies for a parfait-style dessert.
Replace hazelnuts with almonds or pecans for a different nutty note.
Storage/Reheating
Keep the mousse covered in the refrigerator for up to 3 days. Serve chilled. Do not freeze, as the texture may become grainy once thawed.
FAQs
How can I make this recipe dairy-free?
Use dairy-free milk, chocolate, and whipped coconut cream as substitutes.
Can I prepare the mousse ahead of time?
Yes, you can make it up to 3 days in advance and keep it chilled until serving.
Can I skip the rum in the ganache?
Absolutely. It’s optional and can be omitted without affecting the taste.
Can I use dark chocolate instead of milk chocolate?
Yes, but the result will be less sweet and more intense.
How do I toast hazelnuts properly?
Bake them at 350°F (175°C) for 6–8 minutes, stirring halfway, until golden and fragrant.
Can I make one large mousse instead of individual cups?
Yes, simply use a single serving dish and spoon out portions when serving.
Can I add hazelnut liqueur instead of rum?
Yes, hazelnut liqueur like Frangelico complements the flavors beautifully.
What’s the best type of chocolate to use?
Choose a good-quality milk chocolate with around 30–40% cocoa for the best flavor.
Can I use pre-roasted hazelnuts?
Yes, as long as they are unsalted and of good quality.
How do I know when the mousse is set?
It should feel firm yet airy when gently pressed with a spoon after chilling.
Conclusion
This milk chocolate hazelnut mousse is a show-stopping dessert that’s both elegant and comforting. With its creamy mousse, glossy ganache, and nutty crunch, it’s sure to impress at any dinner party or romantic evening. Simple to make yet luxurious in taste, this is a treat you’ll return to again and again.
A luxurious, egg-free milk chocolate hazelnut mousse layered with silky ganache and toasted hazelnuts. Light, creamy, and nutty, it’s an elegant no-bake dessert perfect for any occasion.
Author:Sophia
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:2 hours 15 minutes (including chilling)
Yield:4–6 servings
Category:Dessert
Method:No-Bake
Cuisine:French
Diet:Vegetarian
Ingredients
Milk Chocolate Mousse:
200g milk chocolate
¼ cup (60 ml) whole milk
1 teaspoon vanilla extract
¼ cup (25g) toasted blanched hazelnuts, finely chopped
1 cup (240 ml) heavy cream
Chocolate Hazelnut Ganache:
60g milk chocolate
¼ cup (60 ml) heavy cream
2 tablespoons hazelnut spread (such as Nutella)
¼ teaspoon dark rum, optional
Topping:
¼ cup (25g) blanched hazelnuts, toasted and coarsely chopped
Instructions
Place milk chocolate and milk in a heatproof bowl. Melt in the microwave or over a double boiler until smooth. Stir in vanilla and finely chopped hazelnuts. Let the mixture cool to room temperature.
In a separate bowl, beat the heavy cream until soft peaks form. Fold half of the whipped cream into the cooled chocolate mixture, then gently fold in the remaining cream until fully incorporated.
Divide the mousse evenly among 4–6 serving glasses, leaving room at the top for ganache.
To make the ganache, place milk chocolate in a bowl. Heat the cream until just boiling, then pour over the chocolate. Let sit for 1 minute, then whisk until smooth. Stir in hazelnut spread and rum (if using). Let cool slightly.
Spoon ganache evenly over the mousse. Top with coarsely chopped toasted hazelnuts.
Chill the assembled mousse cups for at least 2 hours before serving.
Notes
Use good-quality milk chocolate (30–40% cocoa) for the best flavor and texture.
To toast hazelnuts: bake at 350°F (175°C) for 6–8 minutes, stirring once halfway through.
The rum is optional and can be replaced with hazelnut liqueur or omitted.
Chill well to allow mousse to set—at least 2 hours or overnight for best results.
Use a piping bag for a neater mousse layer in cups, if desired.
