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To make these delightful mousse cups, you need simple, quality ingredients. Here’s what you will need: - 1 cup heavy whipping cream - 1 cup chocolate hazelnut spread (like Nutella) - 1 teaspoon vanilla extract - 1 tablespoon powdered sugar - 1/2 cup crushed hazelnuts (plus extra for garnish) - 1 cup graham cracker crumbs - 4 tablespoons unsalted butter, melted - 1 oz dark chocolate, finely grated (for garnish) Each ingredient plays a key role. The heavy cream provides a light, airy texture. The chocolate hazelnut spread brings rich flavor. Vanilla adds a warm note, while powdered sugar sweetens the mix. While the mousse is delicious as is, toppings can take it to the next level. Here are some options: - Extra crushed hazelnuts - A sprinkle of grated dark chocolate - Whipped cream dollops - A drizzle of chocolate sauce These garnishes add visual appeal and enhance the taste. Feel free to get creative with what you have on hand. You might not have all these ingredients. Here are some smart swaps: - Use coconut cream instead of heavy cream for a dairy-free option. - Swap chocolate hazelnut spread with almond butter or peanut butter if needed. - For a gluten-free base, use gluten-free graham crackers or crushed nuts. These substitutions keep the spirit of the dessert while catering to your needs. Always adjust the sweetness when substituting to balance flavors. To start, grab a medium bowl. Add 1 cup of graham cracker crumbs and 4 tablespoons of melted unsalted butter. Mix these two until the crumbs soak up the butter. This step gives your crust a rich flavor. Now, take 6 to 8 serving cups. Divide the crumb mixture evenly among them. Press the crumbs down firmly to form a nice base. This helps keep the mousse in place. Once done, refrigerate the cups while you make the mousse. Next, you will need a large bowl. Pour in 1 cup of heavy whipping cream. Use a handheld mixer or stand mixer on medium-high speed. Beat this until soft peaks form. This step is important for a fluffy mousse. In another bowl, mix 1 cup of chocolate hazelnut spread, 1 teaspoon of vanilla extract, and 1 tablespoon of powdered sugar. Stir until smooth and creamy. Now, gently fold the whipped cream into the chocolate mixture. Be careful! You want to keep the air in the whipped cream. Finally, add in 1/2 cup of crushed hazelnuts for extra crunch. Now it’s time to fill the cups. Spoon or pipe the mousse over the chilled graham cracker base. Aim for a smooth top using a spatula. Once filled, place the cups back in the fridge. Let them chill for at least 2 hours for the mousse to set. Before serving, sprinkle some crushed hazelnuts and grated dark chocolate on top. This adds a nice touch and great texture! Enjoy your delightful treat! To get the best whipped cream, start with cold cream. Cold cream whips faster and holds its shape better. Use a clean bowl and beaters. This will help you avoid any unwanted flavors in your mousse. Beat the cream until soft peaks form. This means the cream should hold its shape but still be soft. Avoid overbeating, as this can make the cream grainy and hard. When combining the whipped cream and the chocolate mixture, be gentle. Use a spatula and fold carefully. This keeps air in the cream, making the mousse light and fluffy. If you stir too hard, the mousse will lose its airy texture. Always mix just until you see no white streaks in the chocolate. These mousse cups can shine as a dessert for any occasion. Serve them chilled after a meal or at a party. You can add extra toppings for fun. Crushed hazelnuts add crunch, while dark chocolate shavings look fancy. Consider a sprig of mint on top for color. Present them in clear cups to show off those lovely layers. {{image_2}} You can switch up the flavors in your mousse. Try adding a few tablespoons of coffee for a mocha twist. For a fruity kick, mix in some pureed raspberries or strawberries. If you love a nutty taste, add almond extract instead of vanilla. Each change makes the mousse unique and fun. Instead of graham crackers, use crushed cookies like Oreos for a chocolate base. You can also use crushed nuts for a gluten-free option. If you like a lighter base, try using meringue layers. This gives your mousse a fun crunch and a different texture. To make this recipe vegan, swap heavy cream for coconut cream. Use a vegan chocolate hazelnut spread too. For gluten-free mousse, choose gluten-free graham crackers or other gluten-free cookies. These small changes still give you a rich and creamy dessert everyone can enjoy. To keep your no bake chocolate hazelnut mousse cups fresh, store them in the fridge. Use an airtight container to prevent them from absorbing other smells. You can also cover the cups with plastic wrap. This keeps the mousse moist and delicious. These mousse cups last about 3 to 5 days in the fridge. After that, they may lose their creamy texture and flavor. Always check for any signs of spoilage before serving. If you notice any change in smell or color, it’s best to toss them. You can freeze the mousse cups for later enjoyment. Place them in a freezer-safe container. They can stay frozen for up to 2 months. When you’re ready to eat, let them thaw in the fridge for a few hours. Avoid refreezing them once they have thawed. Following these tips keeps your mousse cups tasty and enjoyable! Yes, you can use any chocolate spread you like. Nutella is popular, but others work too. Look for smooth spreads for the best texture. Avoid chunky spreads, as they may change the mousse's consistency. Almond or peanut butter spreads can add fun flavors! Just keep the same amount. Refrigerate the mousse cups for at least 2 hours. This time lets the mousse set properly. If you have more time, letting them chill longer is even better. The mousse will become firmer and richer in flavor. Just remember to cover them to prevent odors from other foods. If your mousse does not set, check your whipped cream. It should form soft peaks. If it didn't whip enough, the mousse may stay runny. You can try chilling it longer to see if it firms up. Another option is to gently fold in more whipped cream. This can help add volume and texture. You learned how to make no-bake chocolate hazelnut mousse cups. We covered the main ingredients, optional toppings, and substitutions. The step-by-step process made it easy to follow along. I shared tips to achieve the best mousse and variations for different tastes. Remember to store your mousse cups correctly to keep them fresh. With these simple steps, you can impress friends and family with a tasty treat. Enjoy creating and sharing these delightful dessert cups!

No Bake Chocolate Hazelnut Mousse Cups

Indulge in these delightful No Bake Chocolate Hazelnut Mousse Cups that are sure to satisfy your sweet tooth! With a creamy chocolate hazelnut filling layered over a buttery graham cracker base, this easy recipe is perfect for any occasion. Quick to prepare and simply delicious, these mousse cups will impress your guests. Click through to explore the full recipe and treat yourself to this effortless dessert delight!
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Ingredients
  

1 cup heavy whipping cream

1 cup chocolate hazelnut spread (like Nutella)

1 teaspoon vanilla extract

1 tablespoon powdered sugar

1/2 cup crushed hazelnuts (plus extra for garnish)

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

1 oz dark chocolate, finely grated (for garnish)

Instructions
 

In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are soaked.

    Divide the crumb mixture evenly among serving cups (about 6-8 cups), pressing it down to create a firm base at the bottom. Refrigerate while preparing the mousse.

      In a large bowl, beat the heavy whipping cream with a handheld or stand mixer on medium-high speed until soft peaks form.

        In another bowl, mix the chocolate hazelnut spread, vanilla extract, and powdered sugar until smooth and well combined.

          Gently fold the whipped cream into the chocolate hazelnut mixture, being careful not to deflate the cream. Add the crushed hazelnuts, folding them in for added texture.

            Spoon or pipe the mousse into the chilled cups over the graham cracker base. Smooth the tops with a spatula.

              Refrigerate the mousse cups for at least 2 hours or until set.

                Before serving, garnish each cup with a sprinkle of crushed hazelnuts and a pinch of grated dark chocolate for a finishing touch.

                  Prep Time: 20 minutes | Total Time: 2 hours 20 minutes | Servings: 6-8