The smooth and velvety texture of this silky hazelnut mousse creates a romantic atmosphere, making it an ideal dessert to share with your significant other. You can make these the day before to save time on date night!
Here's what you'll need:
Hazelnut Mousse:- 100g) 70% dark chocolate (traditional, dairy-free, or vegan), chopped
- 4 tbsp. canned coconut milk, full fat
- ½ cup (120g) smooth hazelnut butter
- 3 tbsp. maple syrup
- ⅔ cup (160ml) aquafaba (chickpea brine)
- ½ tsp. lemon juice
- pinch of salt
Topping:
- 2 tbsp. chopped hazelnuts
Here's how to make it:
Place the chopped chocolate into a metal or glass bowl suspended over a pot of water. Make sure the bottom of the bowl does not touch the water. Warm up the water on a very low heat. When the water starts to simmer, switch the heat off but keep the bowl on the pot.
Once the chocolate has melted, gently stir in the coconut milk. Next add in the hazelnut butter and maple syrup, and stir again. Keep the bowl over the warm pot until ready to use.
Place the aquafaba, lemon juice and salt in a large bowl. Using an electric mixer, whip the aquafaba until it reaches stiff peaks. To check, turn the bowl upside down and the mixture should not slide out of the bowl. It takes about 5 minutes with a handheld mixer to reach this consistency.
Add a third of the chocolate mixture to the bowl of aquafaba. Using a slow folding motion, gently incorporate it into the aquafaba. Incorporate the other two thirds in the same way. The mixture will deflate a little, but that’s normal.
Transfer the mixture into glasses and place in the refrigerator to set overnight
When ready to serve, top with chopped hazelnuts
Nutrition per serving (recipe makes 6 servings):
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 20 mins | 5 mins | 269 | 17 | 27 | 3 | 3 |