Chocolate Hazelnut Mousse Recipe

Recipe taken from The Sugar Free Family Cookbook by Sarah Flower

Really simple Chocolate Hazelnut 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 for this delicous Chocolate Hazelnut Mousse

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 the skins before adding them to the blender. You can do this by placing them 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 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. To add pizzazz, sprinkle some grated dark chocolate on top of each mousse.

• Place in the fridge for at least 1 hour before serving.

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