Chocolate Hazelnut Mousse Cups
Recipe type: Dessert
Cuisine: Gluten Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: Makes 4.
  • 1 14 ounce can of full fat coconut cream
  • 1 cup chopped dark chocolate (~60% cocoa)
  • 1/4 cup roasted hazelnut butter
  • toppings: whipped coconut cream, pomegranate seeds, chopped hazelnuts
  1. Chill your can of coconut cream in the fridge overnight.
  2. Flip the can upside down, open, and pour the coconut water off (save for smoothies!).
  3. Spoon the coconut cream into a large bowl.
  4. Microwave chocolate in 30 second intervals until completely melted.
  5. Add chocolate and hazelnut butter to coconut cream and beat until light and fluffy (like whipped cream).
  6. Divide into four small cups or ramekins (you can add it to a small plastic bag, cut the corner and pipe the mousse into the cups if you'd like).
  7. Top with whipped coconut cream, pomegranate seeds, and chopped hazelnuts.
  8. Serve immediately or store in the fridge for up to a day. Let sit at room temperature for at least an hour before serving.
When you divide the mousse into four cups it won't look like very much, but the mousse is very rich.

If you can't find hazelnut butter, place roasted hazelnuts in a food processor and process until they turn into a smooth butter.
Nutrition Information
Serving size: 1 Calories: 512 Fat: 38.5 g Carbohydrates: 36.4 g Sugar: 27 g Fiber: 3.5 g Protein: 6.5 g
Recipe by 24 Carrot Life at