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Choco Hazel Mousse

Yield: 4 servings


Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes


Ingredients:


1 ½ cups plus 1 cup heavy cream, divided

2 tablespoons plus 3 tablespoons powdered erythritol, divided

½ cup Good Good Choco Hazel

1 teaspoon cocoa powder (optional)

2 tablespoons chopped hazelnuts (optional)




Instructions:

  1. Place a large bowl in the freezer to chill for 5 minutes.
  2. Put the 1 ½ cups heavy cream and 2 tablespoons powdered erythritol in the chilled bowl and beat with an electric mixer until you achieve medium peaks.
  3. Place the Choco hazel in another large bowl and stir until soft.
  4. Fold the whipped cream, ⅓ at a time, into the choco hazel until fully mixed.
  5. Transfer the mousse into 4 glasses and chill in the refrigerator for at least 2 hours.
  6. After the mousse is chilled, place a medium bowl in the freezer to chill for 5 minutes.
  7. Put the 1 cup heavy cream and 3 tablespoons powdered erythritol in the chilled bowl and beat with an electric mixer until you achieve medium peaks.
  8. Top the mousse with the whipped cream and sprinkle with cocoa powder and hazelnuts, if using.
  9. Enjoy!
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