Chocolate mousse with chopped hazelnuts
December 30, 2016
This is a simple, yet effective dish for afters: individual vegan chocolate mousses, under their very own chopped hazelnut layer.
- Prep: 20 mins
- Yields: 6 full little cups
1Put the chocolate in a bowl over a pan of boiling water, once melted, transfer the chocolate to a dish and set aside.
2Whip the aquafaba until it gets the same texture as whipped egg whites
3Add a small amount ofaquafaba into the chocolate so it liquefies a little, then add the rest little by little, lifting the mixture to keep it light and voluminous.
4Transfer the mixture into individual dishes of your choice
5Chop the hazelnuts and sprinkle them over each mousse.
6Keep in the fridge for a couple of hours before serving, or up to 2-3 days maximum.
This post is also available in: French