Name: Hazelnut Mocha Chocolate Mousse Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: International
Ingredients: 2 ripe avocados (peeled and de-stoned); 1 ripe banana (peeled); 90 ml (1/3 cup + 2 tsp) unsweetened hazelnut milk; 1 tsp vanilla bean paste; 3 tbsp raw cacao powder; 2 tbsp shot of espresso (cooled); 1 ½ tbsp honey; 2 tbsp low-fat Greek yogurt; 10 hazelnuts (roughly chopped); 1 small square good quality dark chocolate (grated)

Description

This Hazelnut Mocha Chocolate Mousse is a creamy, rich, and guilt-free dessert that combines the smoothness of ripe avocados and banana with the deep flavors of raw cacao, espresso, and hazelnut milk. Enhanced with a touch of honey and vanilla bean paste, it’s a delightful treat topped with creamy Greek yogurt, crunchy hazelnuts, and grated dark chocolate—ready in just 10 minutes and perfect for a sophisticated yet healthy dessert.

Ingredients

Main Ingredients

2 ripe avocados (peeled and de-stoned)
1 ripe banana (peeled)
90 ml (1/3 cup + 2 tsp) unsweetened hazelnut milk
1 tsp vanilla bean paste
3 tbsp raw cacao powder
2 tbsp shot of espresso (cooled)
1 ½ tbsp honey
2 tbsp low-fat Greek yogurt
10 hazelnuts (roughly chopped)
1 small square good quality dark chocolate (grated)

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Instructions

Blend the Base: Place the peeled and de-stoned avocados, ripe banana, unsweetened hazelnut milk, vanilla bean paste, raw cacao powder, cooled shot of espresso, and honey into a food processor. Blend all the ingredients together until the mixture is smooth and creamy, ensuring no lumps remain.
Chill the Mousse: Spoon or pipe the smooth mousse mixture into serving glasses. If preparing ahead of time, cover the glasses and chill in the refrigerator until ready to serve, allowing the mousse to set and flavors to meld.
Add Toppings and Serve: When ready to serve, top each mousse with a generous dollop of low-fat Greek yogurt. Sprinkle the roughly chopped hazelnuts evenly over the top, followed by a light dusting of grated dark chocolate. Serve immediately for the best texture and flavor contrast.

Notes

You can substitute honey with agave nectar or maple syrup for a vegan version, but note the slight flavor change.
Make sure the espresso shot is fully cooled before blending to prevent warming the mousse.
Use ripe avocados and banana for the creamiest texture and natural sweetness.
For added crunch, toast the hazelnuts lightly before chopping.
Leftovers can be stored covered in the fridge for up to 2 days; stir gently before serving.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Blending
Cuisine: International