Hazelnut Cappuccino Mousse
On a happy or a gloomy day, there is nothing as comforting as a delicious chocolate  mousse. Karishma Sakhrani shares her special gluten-free recipe.
Cook Time: 30 minutes + 2 hours chill time

Difficulty: Easy
Serves: 2-3 people

INGREDIENTS


For hazelnut butter
200 g hazelnut, toasted
2 tsp honey
A pinch of salt

For the mousse
400 g silken tofu  
½ cup brown sugar
4 tsp instant coffee
2 tsp vanilla extract/ 2 vanilla bean pods

To serve
2 tbsp maple syrup
2 small bananas
2 tsp instant coffee
10-12 hazelnuts

All ingredients are available at Foodhall stores

METHOD


For hazelnut butter

  1. Whiz together the ingredients for the hazelnut butter in a small grinder for about 2-3 minutes until it forms a silky butter.

For mousse

  1. Drain the tofu for about 30 minutes.
  2. Blend the tofu in a grinder. Add the balance mousse ingredients as well as the hazelnut butter and blend well.
  3. Pour into bowls and chill in the refrigerator for at least two hours; preferably overnight.

To serve

  1. Take the bowl out once chilled and garnish with serving ingredients.
  2. Serve immediately.