Chocolate Mousse Cakes in Hazelnut Crust

Allergens

Tree Nuts (Hazelnuts), Dairy (Optional)

Ingredients

• 1 cup hazelnuts, toasted and cooled 3/4 cup almond flour 1/2 cup coconut oil, melted and cooled 1/4 cup maple syrup 1/2 teaspoon sea salt 7 oz dark chocolate, chopped 1 cup full
• fat coconut milk, refrigerated overnight and separated into solid and liquid parts 1 tablespoon espresso powder or 1 shot of strong coffee 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). In a food processor, combine the hazelnuts and almond flour. Pulse until they form a coarse crumb texture.
2. Add the melted coconut oil, maple syrup, and salt pulse until evenly combined.
3. Press 2 tablespoons of the mixture into each cup of a 6 cup mini cheesecake pan, pressing firmly to create an even layer. Bake for 8 minutes or until lightly golden brown. Let cool completely on a wire rack.
4. Meanwhile, create the chocolate mousse filling. In a double boiler, gently melt the dark chocolate and set aside to slightly cool.
5. In a large bowl, combine the solid coconut milk, separated from the refrigerated coconut milk, with the espresso powder and vanilla extract. Beat until smooth.
6. Gradually pour the cooled melted chocolate into the coffee coconut cream mixture, stirring continuously until fully combined and smooth.
7. Fold in the remaining liquid coconut milk until well incorporated. Chill the mousse in the refrigerator for 30 minutes or until slightly set.
8. Spoon the chocolate mousse into a piping bag with a large star tip. Pipe the mousse into each cooled crust, filling to the top of the crust edge. Smooth the tops with an offset spatula. Chill for at least 2 hours or until set.
9. To serve, garnish with fresh raspberries and a sprinkle of cocoa powder.

Chef’s Insight

For an extra touch, sprinkle edible gold flakes atop each cake before serving.

Notes

The hazelnuts should be cooled to create the crust's crisp texture.