VEGAN CHOCOLATE HAZELNUT MOUSSE

Mousse noisette au chocolat végétalien

Mots-clés :

Mousse de noisette au chocolat végétalien facile à faire, garni de notre nouveau Love Crunch Granola biologique noisette Pour le Crunch décadent parfait.

Mousse noisette au chocolat végétalien Recette

Temps de préparation: 20 min Minutes
Chill time: 30 min chill Minutes

Ingrédients

MOUSSE

  • ½ cup vegan hazelnut butter
  • 4 Tbsp organic cocoa powder
  • ¼ tsp salt
  • 4 Tbsp sugar
  • ½ cup vegan coconut cream
  • 1 ½ cup aquafaba (2 med cans (398ml) drained chickpea liquid)

TOPPINGS

Instructions

For the Mousse:

  1. Whip the aquafaba in stand-up mixer or with a hand mixer for 10 mins or until stiff peaks form.
  2. Meanwhile, in a medium bowl, blend together hazelnut butter, cocoa powder, salt, sugar and coconut cream.
  3. Gradually fold the chocolate hazelnut mixture into the whipped aquafaba.
  4. Pour the combined mousse mixture into individual glasses.
  5. Let the mousse set in the refrigerator for 30 mins minimum or overnight (recommended).

 

Serving:

  1. Top each cup with Vegan whip cream.
  2. Sprinkle Love Crunch Organic Hazelnut Butter Granola  on top of each cup
  3. Enjoy our vegan chocolate hazelnut mousse recipe!

In This Recipe

About The Author

Jennifer Stamper

Jennifer Stamper has been food styling for over 18 years for film and print advertising and is based in Vancouver, BC. Canada. She is a graduate of Dubrulle French Culinary and has a BFA from ECIAD. Her passion is food and aesthetics. Given her culinary training, Jennifer also provides recipe development for clients such as BC Tree Fruits, Appeal Magazine, Western Living and At The Table Magazine. She is also the author of "Pick of the Crop" - seasonal recipes inspired by Canada's public markets, published by MacMillan Canada.

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