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NOUGAT MOUSSE WITH TOASTED HAZELNUTS

Creamy scrumptious vegan hazelut mousse with cream and chocolate
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Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Servings 4 servings

Equipment

  • Mixer

Ingredients
  

  • 150 gr of toasted hazelnuts and partially peeled off, grounded;
  • 300 ml of good quality vegan liquid whipping cream (I used Svansø);
  • 100 gr of powdered sugar;
  • 4 tbsp. of dark cocoa powder, sifted;

Additional:

  • 80 ml of vegan whipping cream;
  • 100 gr of dark chocolate;
  • 1 tbsp of oil.

Instructions
 

  • Mix whipping cream, add powdered sugar and mix that together until it's fluffy and stable. Add sifted cocoa powder to grounded hazelnuts, then add this to a whipped cream and mix it well. Set it briefly in the refrigerator.
  • Melt chocolate and oil together and set aside. Whip 80 ml of cream into a stable foam (add a bit of sugar if it’s not sweetened).
  • Start layering: put chocolate mousse in a glass, add chocolate then put glasses into the fridge for 3 min, then add whipped cream. Repeat until glasses are filled. Cool it in the fridge. Serve cold.