Description

A creamy and protein-rich chocolate hazelnut mousse that combines the smoothness of ripe avocado and Greek yogurt with the natural sweetness of dates and maple syrup. Toasted hazelnuts add a delightful crunch, making this healthy dessert both satisfying and nourishing.

Ingredients

Scale

Main Ingredients

1 medium ripe avocado
200g Greek yogurt
45g unsweetened cocoa powder
6 dates, pitted
2 tbsp maple syrup
1 tsp vanilla extract
1/2 tsp espresso powder
1 pinch salt

Toppings

40g hazelnuts
Fresh mint for garnish

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Instructions

Soak Dates: Soak the pitted dates in warm water for 10 minutes to soften them, then drain thoroughly.
Blend Ingredients: In a food processor, combine the avocado, Greek yogurt, drained dates, cocoa powder, maple syrup, vanilla extract, espresso powder, and a pinch of salt. Blend for 2-3 minutes until the mixture is completely smooth, scraping down the sides as needed to ensure even blending.
Toast Hazelnuts: Heat a dry pan over medium heat and toast the hazelnuts for 3-4 minutes until fragrant and lightly browned. Remove from heat and roughly chop the hazelnuts.
Chill Mousse: Transfer the chocolate mousse into serving glasses or bowls. Refrigerate for at least 30 minutes to allow the flavors to meld and the texture to set.
Serve: Before serving, top the mousse with the chopped toasted hazelnuts and garnish with fresh mint leaves for a refreshing finish.

Notes

Espresso powder enhances the chocolate flavor without adding a coffee taste.
This mousse can be stored in the refrigerator for up to 2 days, making it a convenient make-ahead dessert.