Chocolate, Orange and Hazelnut Mousse

Though this is a mousse with a lot of ingredients, it is still a very easy one to make as all you need to do is blend them until they are smooth. This is a great way to impress at a dinner party without going to too much effort. Put a chilled dish of this in front of each of your guests at the end of the meal and they’ll be talking about it for ages! Make it at least two hours before you want to eat it to allow it to fully set. You can make it the night before if you like, just remember to cover the dishes, or they will be dry on top when you come to use them. It is also best to garnish them right before serving, to prevent the garnish from wilting or going soft.

If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!

I used pre-chopped hazelnuts for the mousse itself and then crushed up whole nuts for the garnish. You can save some money by just buying the chopped hazelnuts and garnishing with those. Don’t put whole hazelnuts into the mousse itself unless they have no skins on, as they won’t process very well. If you don’t have coconut nectar, you can make up the difference with more maple syrup, or even golden syrup will be fine. I put it in for variety of flavour (also because I have a lot of it in my cupboard and need to use more).

Order my vegan cookbook Vegging Out

Over 150 amazing vegan recipes

Vegan Cookbook

Order Now!

Prep time: 10 minutes. Chilling time: about 2 hours.
Serves 6-8


1 x 400g block firm tofu, drained
250ml dairy-free cream
250ml dairy-free milk (I used oat)
Juice and zest of 1 large orange, reserve a little zest for garnish if you like, or get it from another orange (don’t take too much from the recipe)
1 tsp vanilla extract
100ml maple syrup
50ml coconut nectar (or make it up with maple syrup)
75g chopped hazelnuts
A pinch of salt
A pinch of mild chilli powder
2 tbsp cacao powder
200g dark, dairy-free chocolate, melted and allowed to cool.
A handful of whole hazelnuts, crushed with the bottom of a heavy saucepan, for garnish (optional)

Put all the ingredients, apart from the melted chocolate, into a good quality blender and blend until completely smooth (you may have to do it a few times).
Pour in the slightly cooled melted chocolate and blend again until fully incorporated. You may need to scrape down the sides with a spatula.
Pour the mixture into serving dishes and chill in the fridge for at least 2 hours, until fully set.
When you are ready to serve, garnish with a little orange zest and the crushed hazelnuts.

IMG_3522 copy
IMG_3537 copy
IMG_3491 copy

Sweet Potato, Lentil and Bean Chilli

This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…

Mini Vegan Chicken and Courgette Pies

This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…

Savoy Cabbage, Apple and Walnut Slaw

A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked…

Caramelised Red Onion and Cranberry Tarts

Fresh cranberries only appear in the supermarkets for a short time leading up to Christmas and just beyond, so it is a good idea to take advantage of their small window of availability using their unique flavour in a variety of sweet and savoury dishes. As with most edible berries, cranberries work best with sugar…

Cranberry Sauce

Of course, you can buy cranberry sauce. You can buy it all year round and I do get a jar or two throughout the year. But you can make cranberry sauce unlike anything you can get on the supermarket shelf. So, when cranberries come into season, it’s one of the first things I do with…

Please follow and like us:
Tweet 20

Leave a Reply