Chocolate hazelnut mousse
Enjoy this decadent, milk chocolate mousse guilt-free; it’s made with wholesome, healthier ingredients!
Avocado mousse is all the rage this year, but the few times I tried it there was just a tad too much of the avocado taste for my liking, with a very slight bitterness. So I went to the kitchen in search of a remedy, and ... banana! With their naturally creamy consistency and subtle sweetness, bananas turned out to be the perfect solution that added even more nutrition to the mix. Final result of my experiment: a milk chocolate mousse you can enjoy no-holds-barred – it’s rich, delicious and good for you!
If you prefer a different variety of chocolate – go for it. This recipe is quite adaptable, and I honestly don’t even measure the ingredients anymore. Just don’t pour in too much of the rice milk; if your batter is too watery it won’t hold keep the thick mousse consistency.
Note: This recipe uses DAGOBA Cacao Powder and Chocodrops. We encourage you to check out DAGOBA's website for more ingredients and recipe ideas.
- 3 ounces milk (or dark) chocolate bar with hazelnuts or macadamia nuts (I used Scharffenberger)
- 2 small avocados
- 1 ripe banana
- 1/4 cup agave or honey
- 1/4 cup rice milk or coconut milk
- Dash of salt
- 1 teaspoon cinnamon (optional)
- 1 1/2 tablespoon DAGOBA cocoa powder
- 1/4 cup roasted chopped hazelnuts, for garnish
- Fresh strawberries, for garnish
Break chocolate bar into chunks. Microwave on medium heat for 30 seconds. Pour into a small bowl or wide measuring glass.
Add all remaining ingredients, and use an immersion blender to whip into a smooth consistency.
Transfer mousse to a large bag, and snip off the tip. Pipe mousse into 6 small mousse cups.
Sprinkle with roasted chopped hazelnuts, and garnish with a strawberry.