Hazelnut Chocolate Mousse
@cheftosca
This mousse perfectly blends the rich indulgence of chocolate, the nutty flavor of hazelnuts, and the tangy creaminess of La Cotta.
Easy
20 min
3
Ingredients
For the mousse:
- 80 g chocolate (70% – 80% cocoa)
- 60g hazelnut butter
- 100g La Cotta
- 20 ml maple syrup
- 100 ml aquafaba
- ½ tsp lemon juice
Topping:
- Hazelnuts
- Maple syrup
- Raspberries
Instructions
- In a large, perfectly clean bowl (as any fat will prevent the aquafaba from forming stiff peaks), add the aquafaba, lemon juice, and salt. Using an electric mixer, whip the aquafaba until it forms stiff peaks. To check if it’s ready, turn the bowl upside down; the mixture should not slip. This process will take about 5 minutes with a hand mixer.
- In a separate bowl, combine the La Cotta, melted chocolate, maple syrup, and hazelnut butter. Whisk until the mixture is smooth and well combined.
- Gradually fold the whipped aquafaba into the chocolate mixture, working slowly to maintain the fluffy texture of the aquafaba.
- Refrigerate the mixture for a few hours. For the best experience, enjoy this chocolate mousse at room temperature.
Decadently creamy
La Cotta is delicately tangy, decadently creamy, and works in just about any recipe you can dream of!
This recipe is a dream come true for chocolate lovers like me - plus it can be customized with a variety of toppings!
@cheftosca
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