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Chocolate hazelnut mousse cup topped with whipped cream and crushed hazelnuts in a clear dessert cup on a wooden surface

Easy Chocolate Hazelnut Mousse Cups for Any Occasion - Smooth, Nutty, and Crowd-Pleasing

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Prep Time 15 minutes
chilling Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine European, Italian-inspired
Servings 16 Mini Cups

Ingredients
  

  • 1 cup (240 ml) cold heavy whipping cream
  • 1/2 cup (120 g) chocolate hazelnut spread (like Nutella or a less-sweet artisan brand)
  • 4 oz (115 g) mascarpone or cream cheese, softened
  • 1–2 tablespoons powdered sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon instant espresso powder (optional, enhances chocolate flavor)
  • 12–16 mini chocolate cups, tart shells, or cookie cups (store-bought or homemade)
  • Garnishes: chopped toasted hazelnuts, shaved chocolate, cocoa powder, berries, or a drizzle of melted chocolate

Instructions
 

  • Chill your tools: Place a mixing bowl and whisk (or beaters) in the fridge for 10 minutes. Cold equipment helps the cream whip quickly.
  • Whip the cream: Pour the cold heavy cream into the chilled bowl. Beat on medium-high until medium peaks form—softly curving tips that hold their shape. Do not overwhip.
  • Blend the base: In a separate bowl, mix the mascarpone (or cream cheese), chocolate hazelnut spread, powdered sugar, vanilla, salt, and espresso powder until totally smooth. A hand mixer on low works well.
  • Lighten the base: Add a big spoonful of whipped cream to the chocolate mixture and stir it in gently. This makes the final folding easier.
  • Fold carefully: Add the remaining whipped cream in 2–3 additions, folding with a spatula. Use broad, gentle strokes, turning the bowl as you go. Stop as soon as no streaks remain.
  • Fill the cups: Spoon or pipe the mousse into your chocolate cups or tart shells. For a clean finish, transfer the mousse to a piping bag (or a zip-top bag with the corner snipped) and swirl it in.
  • Chill: Refrigerate for at least 1–2 hours, or up to 24 hours, to set and develop flavor. If your cups are delicate chocolate shells, keep them uncovered for the first 30 minutes to avoid condensation, then cover loosely.
  • Garnish and serve: Just before serving, top with chopped toasted hazelnuts, shaved chocolate, or a few berries. A light dusting of cocoa powder adds a professional touch.