Vegan Mousse Recipe for Entremets
Prep time: 
Total time: 
Serves: 9 individual or 1- 8" cake
For those wanting to omit the hazelnut you can use more vegan milk chocolate in place
  • For the Hazelnut Mousse
  • ½ cup Hazelnut Butter (recipe follows) or store bought
  • Vegan Milk Chocolate 5 ounces (140g)
  • Vegan Semi Sweet Chocolate 4 ounces (113g)
  • Almond Milk ½ cup (120ml)
  • 2 Tablespoons Cocoa Powder (24g)
  • 2 cans full fat coconut milk refrigerated overnight
  1. Prepare the mousse by melting both chocolates together over a double boiler or in the microwave.
  2. Add the cocoa powder and the almond milk and whisk smooth
  3. Add the hazelnut butter to the chocolate mixture then whisk smooth
  4. Open the cold cans of coconut milk and skim the fat from the tops (discard the coconut water that remains or reserve it for another recipe)
  5. Whip the coconut fat to stiff peaks then fold it into the chocolate mixture
  6. Portion the mousse into the silicone molds or a cake ring lined with acetate cake strips for easy removal.
  7. Refrigerate or freeze the mousse until you prepare the mirror glaze recipe then glaze as shown in the video
Mousse desserts should be kept refrigerated but will stay at room temperature with no problems for up to 4 hours
Recipe by Gretchen's Vegan Bakery at