clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Mousse with Hazelnuts and Pomegranate

  • Author: Katie Oberwager
  • Yield: 4 servings 1x


A simple three ingredient dessert with coconut cream, dark chocolate, and hazelnut butter that is super rich with a fun tang from pomegranate seeds.


  • 1 14 ounce can of full fat coconut cream
  • 1 cup chopped dark chocolate (~60% cocoa)
  • 1/4 cup roasted hazelnut butter
  • toppings: whipped coconut cream, pomegranate seeds, chopped hazelnuts


  1. Chill your can of coconut cream in the fridge overnight.
  2. Flip the can upside down, open, and pour the coconut water off (save for smoothies!).
  3. Spoon the coconut cream into a large bowl.
  4. Microwave chocolate in 30 second intervals until completely melted.
  5. Add to coconut cream and beat until light and fluffy (like whipped cream).
  6. Divide into four small cups or ramekins (you can add it to a small plastic bag, cut the corner and pipe the mousse into the cups if you’d like).
  7. Top with whipped coconut cream, pomegranate seeds, and chopped hazelnuts.
  8. Serve immediately or store in the fridge for up to a day. Let sit at room temperature for at least an hour before serving.


When you divide the mousse into four cups it won’t look like very much, but the mousse is very rich.
If you can’t find hazelnut butter, place roasted hazelnuts in a food processor and process until they turn into a smooth butter.

  • Category: Dessert
  • Cuisine: Gluten-Free, Vegan
Scroll To Top