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Rich Chocolate Avocado Mousse with Crushed Hazelnuts

Rich Chocolate Avocado Mousse with Crushed Hazelnuts

Name: Rich Chocolate Avocado Mousse with Crushed Hazelnuts
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: 2 ripe Hass avocados (about 400 g total); 60 g 70% dark chocolate, finely chopped; 1 tbsp unsweetened cocoa powder (≈5 g); ¼ cup heavy whipping cream (60 ml); 2 tbsp erythritol (or preferred keto sweetener); 1 tsp pure vanilla extract; ¼ tsp sea salt; 30 g hazelnuts, toasted and coarsely crushed

Desserts 0 mins 350 kcal

Calories

350 kcal

Net Carbs

7gg

Fats

31gg

Protein

5gg

"Indulge in a velvety, guilt‑free treat that feels as luxurious as any bakery‑crafted dessert. This Rich Chocolate Avocado Mousse blends ripe avocado, silky 70% dark chocolate, and a hint of vanilla to create a smooth, buttery mousse that’s naturally low in carbs yet bursting with flavor. The creamy base is enriched with heavy cream for extra richness, while a sprinkle of toasted hazelnuts adds a satisfying crunch and a nutty aroma that elevates each bite. Perfect for keto enthusiasts, this dessert delivers the deep cocoa satisfaction you crave without spiking blood sugar.\n\nPreparing this mousse is a breeze: simply melt the chocolate, blend it with avocado, cocoa powder, erythritol, and cream, then chill until set. A quick toast of hazelnuts brings out their natural oils, providing a delightful contrast to the silky mousse. Serve in elegant glasses, garnish with a drizzle of melted chocolate, and watch it disappear in minutes. Whether you’re impressing guests or treating yourself after a long day, this dessert proves that keto can be both decadent and wholesome. Enjoy the smooth texture, rich chocolate notes, and the crunch of hazelnuts—all while staying comfortably under 10 g net carbs per serving."

Ingredients

2 ripe Hass avocados (about 400 g total)

60 g 70% dark chocolate, finely chopped

1 tbsp unsweetened cocoa powder (≈5 g)

¼ cup heavy whipping cream (60 ml)

2 tbsp erythritol (or preferred keto sweetener)

1 tsp pure vanilla extract

¼ tsp sea salt

30 g hazelnuts, toasted and coarsely crushed

Instructions

Place the dark chocolate in a microwave‑safe bowl and melt in 20‑second intervals, stirring until smooth; set aside to cool slightly.

In a food processor, combine the avocado flesh, melted chocolate, cocoa powder, erythritol, vanilla, and sea salt. Blend until completely smooth and creamy.

With the processor running, slowly drizzle in the heavy cream until the mixture is light and airy.

Transfer the mousse to four serving glasses or ramekins, smoothing the tops with a spatula.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the mousse to firm up.

While the mousse chills, toast the hazelnuts in a dry skillet over medium heat for 3‑4 minutes, stirring frequently, until fragrant. Let cool, then coarsely crush.

Just before serving, sprinkle each mousse with the toasted hazelnut pieces for added crunch.

Prep

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