Chocolate mousse

This sweet treat is the perfect way to say you care! Make this classic chocolate dessert in minutes with just a few ingredients – light yet delicious.

This make-ahead mousse combines chocolate and hazelnuts for a deliciously rich texture. Make this gorgeous, simple dessert as an after-dinner Easter treat.

Valentine’s chocolate pots with heart cookies

This sweet treat is the perfect way to say you care! Make this classic chocolate dessert in minutes with just a few ingredients – light yet delicious.
Prep Time15 mins
Cook Time15 mins
Refrigeration3 hrs
Total Time3 hrs 30 mins
Servings: 4
Author: The Fertility Kitchen

Ingredients

For the mousse

  • 180 g dark chocolate (90% cocoa solids)
  • 400 ml gluten-free oat milk
  • 60 ml pure maple syrup
  • 120 g smooth hazelnut butter (unsalted)

To serve

  • Coconut yoghurt
  • Fresh raspberries
  • Toasted, chopped hazelnuts

For the cookies

  • 100 g oat flour
  • 15 g cocoa powder
  • 120 g smooth hazelnut butter (unsalted)
  • 100 ml syrup
  • Pinch of sea salt

Instructions

  • First make the mousse. Melt the chocolate, milk, maple syrup and hazelnut butter in a bowl over a pan of gently simmer water. Whisk to combine, then set aside to cool for 10 minutes before pouring into serving glasses and placing in the fridge for at least 3 hours (or overnight) to set.
  • Preheat the oven to 180°C (350°F). Grease and line a large baking tray with plastic-free baking parchment.
  • Place the oat flour, cocoa powder, hazelnut butter, maple syrup and salt in a large bowl and mix to combine. Roll the dough between two sheets of parchment paper to 3mm thick. Refrigerate for 30 minutes or until firm. Cut cookies using a heart-shaped cookie cutter and place on the prepared tray. Cook for 12-15 minutes or until golden brown.
  • Top the mousse with a dollop of coconut yoghurt, fresh berries and a sprinkling of hazelnuts. Add a heart cookie to serve.

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