1 1/4cups(300 mL) cooked or canned black beans, drained & rinsed (see notes)
1/4cup(60 mL) chocolate hazelnut spread
1cup(250 mL) whipping cream
1Tbsp(15 mL) sugar
fresh or frozen fruit, to garnish, if desired
Directions
Combine black beans and chocolate hazelnut spread in a food processor and process on high until smooth, or with an emulsion hand blender until smooth. Mixture will be thick.
In a medium bowl, whip cream with sugar until stiff peaks form. Remove 1/2 cup (125 mL) for topping dessert if desired.
Fold bean mixture into remaining whipped cream just until blended, do not over mix.
Fill individual dishes, or layer with fresh berries in a larger bowl. Chill before serving. Serve with additional whipped cream and berries, if desired.
Notes
Leftover canned black beans can be stored in an airtight container for up to 3 days in the refrigerator or up to 6 months in the freezer.
1 1/4cups(300 mL) cooked or canned black beans, drained & rinsed (see notes)
1/4cup(60 mL) chocolate hazelnut spread
1cup(250 mL) whipping cream
1Tbsp(15 mL) sugar
fresh or frozen fruit, to garnish, if desired
1
Combine black beans and chocolate hazelnut spread in a food processor and process on high until smooth, or with an emulsion hand blender until smooth. Mixture will be thick.
2
In a medium bowl, whip cream with sugar until stiff peaks form. Remove 1/2 cup (125 mL) for topping dessert if desired.
3
Fold bean mixture into remaining whipped cream just until blended, do not over mix.
4
Fill individual dishes, or layer with fresh berries in a larger bowl. Chill before serving. Serve with additional whipped cream and berries, if desired.
