Naual Hansen

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Scrumptious hazelnut decadency


   This flavourful hazelnut mousse can be a wonderful idea to make for an upcoming weekend guests visit or if you have cravings for some sweet, fluffy, creamy and delightful layered dessert in a glass. It is one of those sweet delicacies that will require a short time spent in the kitchen and just a bit of effort. It consists of vegan whipped cream, flavourful toasted hazelnuts, dark cocoa powder and some powdered sugar as main ingredients.

   The delightful creaminess will depend on the quality of the whipping cream. Therefore I will warmly suggest you to use a vegan whipping cream that is thick, creamy and very stable after mixing. Recently I have discovered a vegan whipping cream from the brand Svansø and therefore I wished to use it for making this particular mousse. I got great results by mixing it just as a couple of times before and the foam is thick, fluffy, glossy and very stable after many hours of standing in the refrigerator.

   Feel free to take a look at the list of necessary ingredients for this decadent hazelnut mousse. The ingredients list and the recipe are under the image section in the recipe Pinterest Box. The recipe with images can be found on Instagram under name Naual A. Hansen as well as some of the photos on Facebook platform under the same name.


Creamy scrumptious vegan hazelut mousse with cream and chocolate
Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Servings 4 servings


  • Mixer


  • 150 gr of toasted hazelnuts and partially peeled off, grounded;
  • 300 ml of good quality vegan liquid whipping cream (I used Svansø);
  • 100 gr of powdered sugar;
  • 4 tbsp. of dark cocoa powder, sifted;


  • 80 ml of vegan whipping cream;
  • 100 gr of dark chocolate;
  • 1 tbsp of oil.


  • Mix whipping cream, add powdered sugar and mix that together until it's fluffy and stable. Add sifted cocoa powder to grounded hazelnuts, then add this to a whipped cream and mix it well. Set it briefly in the refrigerator.
  • Melt chocolate and oil together and set aside. Whip 80 ml of cream into a stable foam (add a bit of sugar if it’s not sweetened).
  • Start layering: put chocolate mousse in a glass, add chocolate then put glasses into the fridge for 3 min, then add whipped cream. Repeat until glasses are filled. Cool it in the fridge. Serve cold.

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