No-Bake Chocolate Hazelnut Mousse with Toasted Almonds

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich and airy chocolate mousse layered with toasted hazelnuts and crunchy almonds, finished with a dusting of cocoa powder for an elegant dinner party dessert. This French-inspired recipe, ready in about 20 minutes, layers dark chocolate (70% cacao), heavy cream, hazelnut spread (such as Nutella) into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 6 French cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Chop 6 oz dark chocolate into small pieces and melt gently in a heatproof bowl over a pot of simmering water until smooth, about 5 minutes.
  2. Step 2: In a chilled mixing bowl, whip 1 cup heavy cream with 2 tbsp granulated sugar until stiff peaks form, about 3-4 minutes on high speed.
  3. Step 3: In another clean bowl, beat 3 large egg whites with an electric mixer until they hold stiff peaks, about 3 minutes.
  4. Step 4: Fold 1/4 cup hazelnut spread gently into the melted chocolate until fully combined.
  5. Step 5: Carefully fold the whipped cream into the chocolate mixture in three parts, maintaining the airy texture.
  6. Step 6: Then fold in the beaten egg whites gently until no white streaks remain.
  7. Step 7: Spoon half of the mousse into serving glasses, sprinkle 2 tbsp toasted sliced almonds and 1/4 cup chopped toasted hazelnuts evenly, then layer the remaining mousse on top.
  8. Step 8: Refrigerate mousse for at least 2 hours to set and chill.
  9. Step 9: Just before serving, dust 1 tsp unsweetened cocoa powder over each mousse glass for a finishing touch.

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