Choco Hazel Mousse

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Yield: 4 servings

Ingredients

- 1 ½ cups plus 1 cup heavy cream, divided

- 2 tablespoons plus 3 tablespoons powdered erythritol, divided

- ½ cup Choco Hazel

- 1 teaspoon cocoa powder (optional)

- 2 tablespoons chopped hazelnuts (optional)

 

Instructions

Step 1: Place a large bowl in the freezer to chill for 5 minutes.
Step 2: Put the 1 ½ cups heavy cream and 2 tablespoons powdered erythritol in the chilled bowl and beat with an electric mixer until you achieve medium peaks.
Step 3: Place the Choco Hazel in another large bowl and stir until soft.
Step 4: Fold the whipped cream, ⅓ at a time, into the Choco Hazel until fully mixed.
Step 5: Transfer the mousse into 4 glasses and chill in the refrigerator for at least 2 hours.
Step 6: After the mousse is chilled, place a medium bowl in the freezer to chill for 5 minutes.
Step 7: Put the 1 cup heavy cream and 3 tablespoons powdered erythritol in the chilled bowl and beat with an electric mixer until you achieve medium peaks.
Step 8: Top the mousse with the whipped cream and sprinkle with cocoa powder and hazelnuts, if using.