Introducing our Silky Hazelnut Mousse – a decadent delight that marries the richness of chocolate, the creaminess of coconut milk, and the nutty allure of hazelnut butter. This exquisite dessert is not only a treat for your taste buds but also a testament to the magic of plant-based indulgence.
For more holiday recipes, check out our Top 10 Festive Holiday Treats blog, here.
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Recipe for Silky Hazelnut Mousse
Hazelnut Mousse:
3½ oz. (100g) 70% dark
chocolate (traditional, dairyfree,
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
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.
