No-Bake Chocolate Hazelnut Mousse with Whipped Coconut Cream

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 developed and reviewed.

Rich and velvety chocolate mousse made with hazelnut spread, topped with light whipped coconut cream for a dairy-free dessert delight. This French-inspired recipe (dairy-free), ready in about 15 minutes, layers hazelnut spread (e.g. Nutella), silken tofu, maple syrup 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 320 calories and feeds 4, 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: 15 min Serves 4 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender, combine 1 cup hazelnut spread, 8 oz silken tofu, 2 tbsp maple syrup, and 1 tsp vanilla extract. Blend on high until smooth and creamy, about 2 minutes.
  2. Step 2: Divide the mousse into 4 serving glasses and refrigerate for at least 2 hours to set.
  3. Step 3: Open 1 can of full-fat coconut milk chilled overnight. Scoop out the thickened coconut cream (about 1/2 cup) into a chilled bowl, leaving the liquid behind.
  4. Step 4: Using an electric mixer, whip the coconut cream with 1 tbsp powdered sugar until soft peaks form, about 3 minutes.
  5. Step 5: Dollop the whipped coconut cream over each mousse serving. Garnish with 2 tbsp dark chocolate shavings and 2 tbsp toasted chopped hazelnuts.
  6. Step 6: Serve chilled for a luscious, dairy-free chocolate dessert.

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