Chocolate/ Dessert/ easy/ Eggless Recipes/ Gluten-Free Desserts/ No-Bake Desserts/ Trifle & Glass Desserts

Milk Chocolate Hazelnut Mousse

September 12, 2016

Easy milk chocolate mousse with crunchy hazelnuts and chocolate hazelnut ganache.

Milk Chocolate Hazelnut Mousse

You are not going to believe how good this chocolate hazelnut mousse is. I couldn’t when I first tried it! I’ve made the chocolate mousse base a trillion times, but the simple addition of hazelnut pieces makes it ten times better.

Milk Chocolate Hazelnut Mousse

This mousse doesn’t contain eggs and is super simple to make. It’s wonderfully fluffy with a cloud-like texture, and gets a slight crunch from the hazelnuts. Due to the milk chocolate, it’s also sweeter than my dark chocolate mousse.

I prefer using finely chopped hazelnuts, plus some coarsely chopped hazelnuts for garnish. If you want less crunch you can use ground hazelnuts, or for more texture use coarsely chopped throughout. Toasted hazelnuts are preferable because they have a deeper and better flavor. To toast them, place them in a 350F/180C preheated oven and bake for 5-8 minutes. Pay careful attention as they can burn quickly.

The mousse is great by itself if you want to make it on its own, but the ganache layer makes it amazing. It’s perfectly smooth and creamy and gets its delicious hazelnut flavor from the hazelnut spread.

Milk Chocolate Hazelnut Mousse

5 from 1 vote
Milk Chocolate Hazelnut Mousse
Milk Chocolate Hazelnut Mousse
YIELD: 4 -6 servings

Milk Chocolate Mousse:
  • 200 g/7 oz milk chocolate
  • ¼ cup (60 ml) whole milk
  • 1 teaspoon vanilla extract
  • ¼ cup (25 g) toasted blanched hazelnuts, finely chopped
  • 1 cup (240 ml) heavy cream
Chocolate Hazelnut Ganache:
  • 60 g/2 oz milk chocolate
  • ¼ cup (60 ml) heavy cream
  • 2 tablespoons hazelnut spread such as Nutella
  • ¼ teaspoon dark rum , optional
  • ¼ cup (25 g) blanched hazelnuts, preferably toasted, coarsely chopped
  1. To make the mousse: Place chocolate and milk in a medium heatproof bowl. Melt in the microwave or a double boiler until completely smooth. Stir in vanilla and hazelnuts. If mixture is warm, leave on the counter until it reaches room temperature.
  2. In a mixer bowl, beat heavy cream until soft but stable peaks form. Gently fold half of the whipped cream into the cooled chocolate mixture until combined, then fold in the remaining whipped cream until combined and smooth. Divide into serving cups.
  3. To make the ganache: Place chocolate in a medium heat-proof bowl. Set aside. In a small saucepan over medium heat, bring cream just to a boil. Immediately pour cream over chocolate and let sit without stirring for one minute. Then, whisk mixture gently until completely melted. Add hazelnut spread and rum, if using, and whisk until completely smooth. If mixture is warm, allow to cool slightly. Divide evenly between serving cups on top of the mousse. Garnish with coarsely chopped hazelnuts.
  4. Place mousse in the refrigerator to set for at least 2 hours.
  5. Keep mousse in the fridge, covered with plastic wrap, for up to 3 days.


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  • Reply
    January 14, 2017 at 6:37 pm

    Love the glass cups… where are they from? Can’t wait to make this recipe!

    • Reply
      January 22, 2017 at 6:31 am

      The brand is called Weck, I really like these cups, and these.

  • Reply
    October 27, 2017 at 2:43 pm

    This looks divine!!!!! I can’t wait to try it
    Did I miss the part about the Nutella?! I read the recipe a few times but I can’t seem to find when to use the Nutella spread?

    • Reply
      October 29, 2017 at 6:36 am

      Hi Sahar, look for the hazelnut spread in the recipe, this is the Nutella!

  • Reply
    April 13, 2018 at 2:11 pm

    Hi Shiran! I would likr to try this recipe, can i use macadamia nuts instead of hazelnut? Thanks!

    • Reply
      April 16, 2018 at 7:26 am

      Yes, you can!

  • Reply
    August 29, 2018 at 10:23 pm

    What kind of milk chocolate do you use in the recipe? Nestle or Ghirardelli milk chocolate morsels? I know there are other options out there, but I need to make this for a party in a few days so need to find the ingredients at a local grocery store, not online. Thanks in advance!

    • Reply
      August 30, 2018 at 5:45 am

      Hi Suzanne, I always prefer baking with chocolate bars rather than chocolate chips. Chocolate chips contain stabilizers that allow them to hold their shape during baking and it’s usually sweeter and have a less intense flavor. Bar chocolate is a higher quality and will produce a better result. You can use any brand you like, the ones you’ve mentioned are great.

  • Reply
    January 16, 2019 at 2:32 pm

    Hi shiran. Can I use almonds instead of hazelnuts? Thanks.

    • Reply
      January 20, 2019 at 10:30 am

      Yes you can 🙂

  • Reply
    March 18, 2020 at 1:21 am

    Hi Shiran. The recipe looks great I just had a question. What is the quantity? How many cups of chocolate mousse can you make with this recipe?

    • Reply
      March 19, 2020 at 2:31 am

      Hi Maliha. The recipe yields 4-6 servings.

  • Reply
    August 25, 2020 at 6:10 am

    Hi Shiran,
    I tried this recipe an it was absolutely amazing ❤️.
    100% will make again.

  • Reply
    Haley Perez-Arche
    March 10, 2021 at 8:42 pm

    How many ounces does this make?

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