Chocolate mousse
This sweet treat is the perfect way to use up leftover Easter chocolate! Make this classic chocolate dessert in minutes with just a few ingredients – light yet delicious.
Servings: 4
Ingredients
- 180 g dark chocolate
- 400 ml milk of your choice (I used hazelnut milk)
- 60 ml pure maple syrup or honey if preferred
- 120 g smooth hazelnut butter or any nut butter of your choice
To serve
- Coconut yoghurt or full fat Greek yoghurt
- Fresh raspberries
- Toasted, chopped hazelnuts
- Chocolate biscuit
Instructions
- 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.
- Pour into serving glasses and place in the fridge for at least 3 hours (or overnight) to set.
- Top the mousse with a dollop of coconut yoghurt, fresh berries and a sprinkling of hazelnuts if using. Add a chocolate biscuit to serve.
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