Easy Chocolate-Hazelnut Mousse

Unlike pudding, mousse uses whipped cream or beaten egg whites rather than whole eggs as the base. Use milk chocolate or dark chocolate, and serve it warm or chilled, as you prefer. For Phase 1, omit the nuts and berries.

Chef Ian Clark

  • Enlarge Thumbnail for Easy Chocolate-Hazelnut Mousse
    • Phases234
    • 6
    • 15 Minutes
    • 15 Minutes
    • 3 Hours
    • 3 Hours, 30 Minutes
    •  US  Metric
  • Nutritional information per serving

    • 3g
    • 5g
    • 2g
    • 2g
    • 31g
    • 310


  • 4 ounces low-carb (no added sugar) chocolate, chopped
  • 4 teaspoons unsalted butter
  • 4 teaspoons sugar-free hazelnut syrup
  • 1 ⅓ cup heavy cream
  • 4 teaspoons granular sugar substitute (Splenda)
  • 4 tablespoon toasted, chopped hazelnuts
  • 6 fresh raspberries, rinsed and patted dry


  1. Melt the chocolate, butter and syrup in a small heavy-bottomed saucepan over low heat. Transfer to a medium bowl and set aside to cool slightly.

  2. Combine the cream and sugar substitute in a small bowl; whip until soft peaks form. Fold one-third of the cream into chocolate until just combined; fold in remaining cream. Garnish each serving with 1 tablespoon toasted, chopped hazelnuts and a raspberry. Serve mousse right away or cover and refrigerate for up to 3 hours.