Ingredients
(for 6-8 cups)
2 jars of Oat Coffee Biogurt
200 g plant-based whipping cream alternative
150 g dark chocolate
25 g chopped hazelnuts
1 teaspoon instant coffee
Made with
Preparation
Prepare the mousse by whipping the cream until stiff and gently folding it into the Oat Coffee Biogurt using a spatula, mixing from top to bottom. Let the mousse rest in the fridge for about 30 minutes.
Meanwhile, melt the chocolate in a bain-marie and, once melted, add the instant coffee and chopped hazelnuts.
Pour about one-third of the chocolate into the mousse without overmixing, to create a “stracciatella” effect.
Divide the mousse into cups and cover with the remaining melted chocolate, letting it drip slightly down the sides for a more indulgent look.
Leave to set in the fridge until the chocolate hardens completely.
