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
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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