I have to admit, making these Chocolate Hazelnut Mousse Cups Recipe was one of the most fun and satisfying desserts I’ve ever whipped up. The rich, creamy chocolate mousse paired with the nutty flavor of hazelnuts instantly became my favorite treat. I love how elegant they look even though they are surprisingly simple to make.

Every spoonful melts in your mouth, leaving that perfect balance of sweetness and nuttiness. After making them a few times, I realized this recipe is perfect for both casual family nights and fancy dinner parties, much like trying a crispy treat from the Chili Garlic Chicken Wings Recipe for a flavorful snack on the side.

Ingredients

Here’s what I used to make these decadent mousse cups, along with a few tips I picked up along the way:

Heavy cream – 1 cup. I recommend using cold, high-quality cream for the fluffiest texture.
Semi-sweet chocolate – 4 ounces, finely chopped. This melts evenly and balances the hazelnut flavor without being overly sweet.
Hazelnut spread (like Nutella) – 1/3 cup. Use a creamy version for a smooth mousse.
Egg yolks – 2 large. Make sure they are at room temperature to incorporate easily into the chocolate mixture.
Sugar – 2 tablespoons. I prefer fine granulated sugar as it dissolves quickly, keeping the mousse silky.
Vanilla extract – 1 teaspoon. Fresh vanilla extract adds a subtle depth of flavor.
Chopped hazelnuts – 2 tablespoons, lightly toasted. Toasting brings out the natural nutty aroma and crunch.
Pinch of salt – enhances all the flavors without being noticeable.

Note: Serves 4-6

Variations

I like to experiment with this recipe, and there are so many ways you can tweak it:

Dairy-free option: Use coconut cream instead of heavy cream for a luscious, vegan-friendly version.
Sugar-free option: Substitute sugar with a natural sweetener like erythritol or stevia.
Flavor boosters: Add a teaspoon of espresso powder to the chocolate for a mocha twist, or sprinkle a pinch of cinnamon for warmth. You can also enjoy similar savory experimentation with the Onion Tart Recipe when pairing sweet and savory dishes.
Nut alternatives: Swap hazelnuts with almonds or pistachios for a different nutty crunch.

Cooking Time

Here’s a quick glance at the time commitment for these mousse cups:

Prep Time: 15 minutes
Cooking Time: 10 minutes (mostly for melting chocolate and heating cream)
Chilling Time: 2 hours
Total Time: 2 hours 25 minutes

Equipment You Need

You don’t need much for this recipe, just the basics:

Mixing bowls – For combining ingredients and whipping cream.
Whisk – Essential for folding chocolate and cream together smoothly.
Saucepan – To gently heat cream and melt chocolate.
Spatula – Perfect for scraping the bowl and folding ingredients without deflating the mousse.
Measuring cups and spoons – For precise ingredient amounts.
Serving cups or ramekins – To assemble and serve the mousse in individual portions.

How to Make Chocolate Hazelnut Mousse Cups Recipe?

Step 1: Prepare the Chocolate

I start by chopping the chocolate into small pieces so it melts evenly. Then, I gently heat a portion of the cream until it’s just simmering and pour it over the chocolate, stirring until completely smooth. This method ensures a glossy, lump-free base for the mousse.

Step 2: Mix in Egg Yolks and Hazelnut Spread

Next, I whisk the egg yolks with sugar until pale and creamy. Gradually, I fold them into the melted chocolate mixture along with the hazelnut spread. The mixture should be silky and thick, setting the stage for the airy mousse.

Step 3: Whip the Cream

Cold cream is key here. I whip it to soft peaks using a whisk or electric mixer. I like to check that it’s not too stiff, so it blends easily without deflating the chocolate base.

Step 4: Fold Chocolate and Cream Together

Gently folding the whipped cream into the chocolate mixture is the most delicate part. I fold slowly from the bottom up, preserving all that light, airy texture. This step is crucial for a mousse that’s fluffy but still rich.

Step 5: Chill and Serve

Finally, I spoon the mousse into serving cups and sprinkle toasted hazelnuts on top. After chilling for at least two hours, they’re ready to enjoy. The mousse should hold its shape but still be wonderfully creamy.

Additional Tips for Making this Recipe Better

From my experience, a few tweaks can take this dessert to the next level:

I always use high-quality chocolate; it makes a huge difference in flavor.
Toasting the hazelnuts brings out a deep, nutty aroma that pairs perfectly with the chocolate.
Folding gently is key; I learned the hard way that overmixing deflates the mousse.
For a more decadent presentation, I sometimes drizzle melted chocolate over the top before chilling.

How to Serve Chocolate Hazelnut Mousse Cups?

Serving these mousse cups is almost as fun as making them. I like to:

Serve in clear glass cups so the layers are visible.
Garnish with toasted hazelnuts, chocolate shavings, or a dollop of whipped cream.
Add a fresh raspberry or a mint leaf for color contrast and a touch of freshness.
Pair with a small cookie or biscotti on the side for texture variety.

Nutritional Information

Here’s a snapshot of the nutrition per serving (based on 1 of 6 servings):

Calories: ~320 kcal – A rich but reasonable indulgence.
Protein: 5 grams – Thanks to the egg yolks and cream.
Carbohydrates: 24 grams – Mostly from chocolate and sugar.
Fat: 24 grams – The heavy cream and hazelnut spread make it decadently creamy.

Make Ahead and Storage

Refrigeration

I often prepare the mousse a day in advance. I store the cups in an airtight container in the fridge, and they stay perfectly fresh for up to 3 days.

Freezing

Freezing is possible, though the texture may be slightly affected. I freeze the mousse in individual cups for up to a month. Before serving, I thaw them in the fridge for several hours.

Reheating

This dessert is meant to be enjoyed chilled, so I don’t recommend reheating. Instead, just let frozen mousse thaw slowly in the refrigerator.

Why You’ll Love This Recipe?

Here’s why I keep making these mousse cups:

Easy to prepare: Even though it looks fancy, the recipe is straightforward and beginner-friendly.
Versatile: I can make it dairy-free or sugar-free without losing the flavor.
Deliciously rich: The chocolate and hazelnut combination is pure indulgence.
Elegant presentation: Perfect for dinner parties or special occasions.
Quick to impress: Minimal effort for a dessert that feels gourmet.

Ash Tyrrell