Chocolate and hazelnut mousse
| Recipe By: | Hannah Lewry |
| Serves: | 4 |
| Cook's Tips: | Add a splash of soya milk to loosen the mousse mixture if necessary. |
| Prep Time: | 15 minutes, plus overnight setting time |
Ingredients
- 2 297g packs silken tofu
- 125ml good-quality coffee
- cocoa powder, for dusting
- 55g castor sugar, plus extra for dipping the pastry shapes
- A few handfuls mixed frozen berries, thawed
- icing sugar, for dusting
- 1/2 lime or lemon, juiced
- 2 cups berry juice
- 140 g hazelnuts, roasted
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place the tofu, coffee, cocoa powder and caster sugar in a blender and pulse to combine until glossy and smooth.
- Spoon into cups or individual moulds and chill overnight.
- Place the frozen berries in a bowl, along with the icing sugar, lemon or lime juice and berry juice. Purée using a hand blender. Pour into a freezerproof container and freeze until set.
- Sprinkle the toasted hazelnuts over the mousse and serve with a spoonful of iced berry sorbet on the side.
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