Chocolate mousse with coconut and cereals with hazelnuts and without eggs.
We will prepare it in a pot but also with the Bimby.
A good breakfast/snack for our kids rich in healthy and dietary nutrients.
Highly digestible, it can be enriched with colorful sprinkles.
The chocolate pudding with hazelnuts, coconut, and cereals can be made either in single servings or in a single mold, and can also be a dessert for the end of a meal. You will find both the sugar and sweetener measurements, and for those who cannot use starch, there is the alternative with oat flour for a low glycemic impact.
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- Cost: Very affordable
- Rest time: 6 Hours
- Preparation time: 2 Minutes
- Portions: 6
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, Summer
- Energy 202.22 (Kcal)
- Carbohydrates 33.19 (g) of which sugars 20.01 (g)
- Proteins 5.90 (g)
- Fat 7.86 (g) of which saturated 4.19 (g)of which unsaturated 1.86 (g)
- Fibers 3.89 (g)
- Sodium 12.30 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 4 cups milk
- 1/2 cup sugar (or 100 g of erythritol, or 33 g of stevia)
- 3/4 cup unsweetened cocoa powder
- 1/2 cup cornstarch (or 70 g of oat flour)
- 2 tbsps grated coconut
- 4 tbsps spelt (puffed or other puffed cereals of choice)
- 2 tbsps chopped hazelnuts
- to taste grated coconut
- to taste chopped hazelnuts
- 2 tbsps spelt (puffed or other cereals)
Tools
What we need to make
- 1 Pot
- 1 Whisk
- 8 Molds dessert size
Steps
To make
In a traditional way
Put the sugar or erythritol, cocoa, cornstarch in a pot, and mix all powders with a whisk.
When the powders are uniform, gradually pour in the milk, and mix with the whisk either by hand or electrically.
When the mixture is homogeneous, turn on the heat, and while stirring, cook for about 8 minutes, or until the pudding thickens.
At this point, add the grated coconut, chopped hazelnuts, and puffed cereals.Mix and pour the mixture into 8 molds or cups of 2.5 inches or in a 1-liter capacity pudding mold, pre-soaked with water.
Dust the surface of the puddings with the rest of the grated coconut, chopped hazelnuts, and the rest of the puffed cereals.Let cool and store in the refrigerator for at least 6 hours.
Put the sugar or erythritol, cocoa, cornstarch, and milk in the Bimby cup, and cook: 9 min/90°C/speed 4.
At this point, add the grated coconut, chopped hazelnuts, and puffed cereals.Mix for 10 sec speed 1
Pour the mixture into 8 molds or cups of 2.5 inches or in a 1-liter capacity pudding mold, pre-soaked with water.
Dust the surface of the puddings with the rest of the grated coconut, chopped hazelnuts, and the rest of the puffed cereals.
Let cool and store in the refrigerator for at least 6 hours.
Chocolate mousse with coconut and cereals can be stored for up to 3 days in the fridge.
FAQ (Frequently Asked Questions)
Chocolate mousse with coconut and cereals
Can I leave out the cereals?
Yes, definitely.
