Ingredients
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.
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