Greek yoghurt mousse with Chocobella spread
Per 4 servings
- 250 g natural Greek yoghurt
- 70 g Chocobella spread
- 50 g pasteurised egg white
- Vanilla flavour
- A pinch of salt
Mix the natural Greek yoghurt with a tea spoon of vanilla flavour and Chocobella spread until all become homogeneous and creamy.
In a separate bowl, beat the egg white with a pinch of salt until stiff peaks form.
Add the white eggs stiff peaks to the yoghurt cream and mix delicately with a wooden spoon, moving it from the bottom to the top to avoid deflating your egg whites and decreasing the volume you get.
Pour the mousse into small goblets and decorate with fresh fruit and some shelled hazelnuts.
Keep refrigerated until serving.