CHOCOLATE MOUSSE WITH GREEK YOGURT, CARAMELIZED HAZELNUTS & CACAO DACOS BITES
Greek yogurt is healthier than heavy cream + offers such a nice tang to your riche chocolate mousse!
Serves 1-2, work time: 15 minutes, total time: 1 hour 45 minutes
Instructions
To caramelize the hazelnuts: Add an even layer of sugar to a small pot, turn on the heat to medium-high, and cook until the sugar liquifies. Do NOT stir until the sugar liquifies, but do keep a close eye on it as it will go slow at first and then caramelize suddenly. Once liquid, immediately remove from the heat. Add a pinch of salt, a handful of hazelnuts, and mix with a spoon to evenly cover the hazelnuts with caramel. Lay onto a work surface to chop up once cool. Just like that, you’ll have the simplest and most perfect caramelized hazelnuts (+ you’ll also have leftovers). To clean your pot, fill with water, boil, and the sugar will easily dissolve. If you wish to avoid the caramelization process, simply use whole hazelnuts instead
Melt dark chocolate and let cool while working on the rest of the mousse.
Whisk an egg yolk with sugar until the mixture whitens slightly. Add Greek yogurt and a splash of vanilla, and whisk again until fully incorporated.
Add the melted dark chocolate to the mixture and whisk to incorporate. Add cacao powder and whisk again until fully incporated and smooth.
Whisk the egg white until stiff peaks form. Gently fold the egg white meringue into the chocolate mixture.
Mix in some (caramelized) hazelnuts and refrigerate for at least an hour and a half.
Garnish with CACAO DACOS BITES and extra (caramelized) hazelnuts for the perfect crunch.
Enjoy your indulgent CHOCOLATE MOUSSE WITH GREEK YOGURT, CARAMELIZED HAZELNUTS & CACAO DACOS BITES!
Ingredients
5-8 CACAO DACOS BITES
Caramelized hazelnuts: 3 tbsp sugar, 30g hazelnuts, pinch of salt OR 1 tbsp whole hazelnuts
20g dark chocolate
1 egg separated
1 tbsp sugar or agave syrup
¼ cup / 70g Greek yogurt
Splash of vanilla
1 tbsp cacao powder
