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Hazelnut Mousse Cups With Caramelised Hazelnuts

Rich, chocolatey and good for you. This is a delicious way to get some goodness into you while treating yourself to dessert. It’s also really quick to put together.

Serves 4–6
Make time 10 minutes
Setting time 2 hours
Equipment required food processor

INGREDIENTS

2 large ripe avocados
185 ml (6 fl oz/¾ cup) hazelnut milk (see page 30)
80 g (2¾ oz/¾ cup) and 1 tbsp cacao powder
175 g (6 oz/½ cup) organic maple syrup, coconut nectar or raw agave
1 tsp vanilla extract
2 pinches sea salt
2 tbsp melted cold-pressed coconut oil
2 tbsp melted cacao butter
optional – caramelised hazelnuts  and chocolate sticks

METHOD
1 Place all ingredients except the coconut oil and cacao butter in a food processor. Process until very smooth. Add coconut oil and cacao butter while the food processor is running until completely combined into the mixture.
2 Pour into individual cups and refrigerate for 2 hours (the mousse will not achieve the desired taste until well chilled).
3 If you want to speed up the setting process place in the freezer for 20 minutes.
4 To make this simple mousse a more sophisticated desert, you can top with crushed activated hazelnuts or caramelised hazelnuts and chocolate flakes made from grating the chocolate sticks.

bakery-book

Recipes and images from The Unbakery ​by Megan May (Murdoch Books) available in all good bookstores and online.

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