Recipe taken from The Sugar Free Family Cookbook by Sarah Flower
Really simple mousse that tastes impressive. If you have already made my chocolate hazelnut spread, you could just add a few good tablespoons of this, combined with 300ml of double cream, alternatively, grab your blender and follow the recipe below. I don’t feel this needs any additional sweetener, but if you prefer a sweeter mousse, you can add your own xylitol, erythritol blend or stevia to taste.
Serves 6
Nutritional information Per Serving
792 Kcals
76g fat
7.4g net carbohydrates
5.1g fibre
8.6g Protein
250g hazelnuts, blanched
75g 85% dark chocolate, melted
2tbsp coconut oil, melted
1 tbsp. cocoa or cacao powder
1 tsp sugar free vanilla extract (optional)
350ml double cream
Preheat oven to 160c/gas mark 3 and add hazelnuts to a baking tray and roast for 8-10 minutes. When the nuts are warm it helps them to release their oils, making a much smoother spread.
For ease of use, I use blanched hazelnuts but if you use ones with the skin on you will have to remove these before adding to the blender. You can do this by placing in a freezer bag and shaking/rolling which will remove most of the skins.
Place the hazelnuts to a blender or processor. I use my nutribullet. Blend until smooth.
I melt the chocolate and coconut oil together in the microwave, 20 a seconds at a time until melted, then add this to the blender along with the vanilla extract. Blend until smooth.
Remove from the blender and place in a bowl. Pour on the cream and using your mixer, beat until thoroughly combined. If it is too thick, add a little full fat milk. It will thicken in the fridge. I do not think it needs additional sweetener, but taste and add some xylitol, Erythritol or stevia to taste if you feel it needs it.
Place in serving glasses. For adding pizzazz, add some grated dark chocolate to the top of each mousse.
Place in the fridge for at least 1 hour before serving.