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Hazelnut Mousse Coffee Dessert Recipes

moka coffee pot
A light yet rich vegan hazelnut mousse infused with coffee, delivering creamy texture and café-style sophistication.

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 240 kcal

Ingredients
  

  • Unsweetened hazelnut milk: 300 ml
  • Coconut cream chilled, thick part: 250 ml
  • Brewed strong coffee cooled: 120 ml
  • Hazelnut butter: 3 tablespoons
  • Maple syrup: 3 tablespoons
  • Agar-agar powder: 1 teaspoon
  • Vanilla extract: ½ teaspoon
  • Cocoa powder garnish: 1 teaspoon

Instructions
 

  • Heat hazelnut milk gently and dissolve agar-agar completely, stirring continuously.
  • Remove from heat and add brewed coffee, mixing until smooth.
  • Blend coconut cream, hazelnut butter, maple syrup, and vanilla extract until fluffy.
  • Pour warm coffee mixture into the cream slowly, blending gently.
  • Divide mousse evenly into serving glasses.
  • Refrigerate for at least 2 hours until set.
  • Dust with cocoa powder before serving confidently.

Notes

Nutritional Values (Per Serving)

  • Calories: 240 kcal
  • Total Fat: 14 g
  • Saturated Fat: 9 g
  • Carbohydrates: 24 g
  • Fiber: 3 g
  • Protein: 3 g

Vitamins & Minerals (Per Serving – %DV, Max 5)

  • Vitamin E: 20%
  • Magnesium: 15%
  • Iron: 10%
  • Potassium: 8%
  • Phosphorus: 10%

Additional Notes / Tips to Enhance the Flavor

  • Chill bowls before whipping for better mousse volume.
  • Add espresso powder for fearless intensity.
  • Top with crushed hazelnuts when drama feels appropriate.