Festive Chocolate & Hazelnut MousseThis impressive dessert is the perfect finale for any holiday celebration. If you’re a fan of Nutella, but not a fan of sugar, you are going to love this light milk chocolate mousse flavored with roasted hazelnut butter, finished with a dollop of whipped cream and roasted hazelnuts. No one will guess this masterpiece is low-carb and waistline-friendly.
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
ServesMakes: 6 servings
Prep time: 1 hour plus chilling
Cooking time: 30 minutes
1/3 cup plus 1 tablespoon (95 ml) whole milk
1/3 cup plus 1 tablespoon (95 ml) heavy cream
½ cup (95 g) Sola sweetener
2 free-range egg yolks
¼ cup (20 g) nonfat milk powder
¼ teaspoon salt
1 vanilla bean, split
1 envelope (2 ½ teaspoons) gelatin powder (7 g)
5 ½ ounces (150 g) no sugar added dark chocolate (I recommend Lily’s brand)
1 stick (110g) unsalted butter
¾ cup (185 g) roasted hazelnut paste or roasted hazelnut butter
1 cup plus 2 tablespoons (270 ml) heavy whipping cream
- Place the milk and cream into a saucepan, sprinkle the powdered gelatin on top, and let rest for 5 minutes for the gelatin to bloom. Add the split vanilla bean and Sola sweetener, and place the pan over medium heat. Bring to a boil, then immediately remove from the heat and cool slightly.
- Whisk the egg yolks and Sola sweetener together in a large mixing bowl. Add the warm milk-cream-gelatin mixture, and sprinkle the milk powder on top. Whisk well to fully combine (or use an immersion blender).
- Pour the mixture back into the saucepan and cook over low heat (stirring constantly) until the custard is thick enough to coat the back of a spoon. Be very careful not to overcook the custard, which will cause the eggs to scramble. Pour the mixture through a fine mesh strainer into a clean bowl.
- In a small mixing bowl over a lightly simmering pan of water, melt the butter, unsweetened chocolate, and hazelnut paste. Add the chocolate-hazelnut mixture to the warm custard mixture and whisk well until fully combined and smooth. Cool to room temperature.
- Whisk the heavy cream to form soft peaks, and gently fold it into the chocolate mixture to form a smooth chocolate mousse. Divide the mousse between 6 serving glasses and top with whipped cream and chopped, roasted hazelnuts if desired. The mousse may also be refrigerated for up to 3 days.