Frozen Chocolate Hazelnut Mousse


January 29, 2016

Two great events in February – Valentine’s Day and Super Bowl! Is there a dessert you can serve for both? Yes – Frozen Chocolate Hazelnut Mousse.

Who doesn’t love chocolate??

I do not know! And especially this time of the year!! So I created a recipe for the chocolate lovers in all of us – and a great addition to any party! There are many variations for Mousse recipes. You'll love this one because its not too sweet yet it's rich and delicious!

  • Yields: 12 Servings


½ cup whole milk

3 tablespoons cocoa powder

1 tablespoon vanilla, divided

½ cup chocolate hazelnut spread (Nutella)

1 package (12-oz) milk chocolate chips (or chopped chocolate)

3 cups heavy whipping cream, divided

1 cup dried fruit (cherries, mixed berries, blueberries, etc)

¼ - ½ cup sugar (more or less to taste)

2 cups water or fruit juice

food color to enhance color, optional

½ - 1 teaspoon fresh lemon zest

¼ teaspoon almond extract, or other flavor of choice, optional


Line a 8 ½ x 4 ½ loaf pan with foil - pressing foil tightly against the sides of the pan and leaving an edge to hang over the edges of the pan. Place prepared pan in refrigerator while preparing mousse. Place bowl for whipping cream, and the beaters in freezer/refrigerator to chill.

Heat milk in microwave until hot and foamy (do not boil over); add cocoa and whisk until smooth. Stir in 2-teaspoons vanilla and hazelnut spread, stir until smooth.

Place chips in a microwave safe bowl, microwave on medium power in 15 seconds intervals, stirring after each interval; continue until melted and smooth. Add melted chips to cocoa and hazelnut spread; stir until smooth (may use electric beaters if desired).

Whip 2-cups cream until stiff peaks form. Stir approximately ⅙ of the whipped cream into the chocolate, to lighten the mixture. Fold remaining whipped cream into chocolate. Spread evenly in prepared and chilled loaf pan. Cover and freeze until firm, 6-8 hours or overnight.

Place dried fruit in small saucepan, add sugar and water. Bring to a boil, reduce heat and simmer 10 minutes. Add lemon zest and optional almond extract or flavor of choice. Cool, blend to create desired consistency.

To serve, place frozen mousse at room temperature for 15 minutes. Whip remaining 1-cup cream with remaining 1-teaspoon vanilla; set aside. Invert frozen mousse onto a cutting board to remove from pan; peel off foil. Dip a knife in hot water to warm it; shake off water and cut loaf into 12 slices. Spoon a little sauce on individual serving plates; place a slice of mouse on each plate; add additional sauce as desired. Top with a dollop of whipped cream.

*Berry sauce may be substituted with an Orange Sauce if desired, see recipe below.

Orange Sauce Variation

In a small saucepan combine ¼-cup orange juice concentrate, juice from 1 can (15-oz) mandarin oranges (set oranges aside), and 1 ¼-cups water. Sweeten to taste as needed. Bring to a boil. Whisk 1-tablespoon cornstarch into 1-tablespoon water; add cornstarch to orange juice and stir until thick and bubbly. Remove from heat, stir in optional orange food color if desired to enhance color, orange extract, if desired and the zest of 1-orange. Stir in mandarin orange sections. Cool.


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