Chocolate, Orange and Hazelnut Mousse

Chocolate, Orange and Hazelnut Mousse


2 small or 1 and 1/2 large ripe avocados

2 tbsp coconut yoghurt

2 tbsp raw cacao powder

2 tbsp Forty Thieves Hazelnut Crunch with Organic Cocoa

60g toasted hazelnut dark chocolate bar, melted

2 tbsp pure maple syrup

1 orange, zest and juice

1 tbsp cacao nibs

1 tbsp chopped toasted hazelnuts



Place all ingredients, except cacao nibs and toasted hazelnuts, in food processor and blend until smooth.

Add cacao nibs and toasted hazelnuts and pulse a few times until incorporated.

Spoon into 4 ramekins and chill for 10 minutes.

Serve topped with fresh orange slices, chocolate sauce, hazelnut chocolate chunks, more toasted hazelnuts and cacao nibs. Enjoy!

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