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specialist in digestive health since 2008

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low FODMAP Certified™ by the Monash University

low FODMAP Certified™ by the Monash University

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more than 100,000 satisfied customers

more than 100,000 satisfied customers

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easter special: chocolate eggs filled with hazelnut mousse

A delicious dessert ideal for Easter: crispy chocolate eggs filled with a delicious hazelnut cream mousse!

Read the full recipe below. Perfect for a lactose intolerance.


Chocolate egg shell

  • 2.5 ounces of dark chocolate (85% cocoa)
  • 2 tbsp of vegetable butter


  • 7 ounces of lactose-free whipped cream
  • 1.5 ounces of dark chocolate (85% cocoa)
  • 1/3 cup hazelnut cream (100% hazelnut)
  • Sweetener to taste

To decorate (optional)

  • Almonds
  • Toasted hazelnuts
  • (dark) chocolate eggs

*For the chocolate egg shell, you will need a silicone mould, in an oval shape. You can find these online or in a kitchen shop.


  1. Melt the chocolate and butter in the microwave or in an au bain-marie. If you do this in the microwave, it is important to stir every 30 seconds to prevent the chocolate from burning.
  2. Spread the melted chocolate over the silicone mai until there is a thin layer of chocolate everywhere. Put the mould in the fridge for an hour or in the freezer for a while until the chocolate is hard again.
  3. Meanwhile, prepare the filling. Whip the lactose-free whipping cream with an electric mixer. If you want, you can make the whipped cream lactose-free by adding a few drops of lactase. To make the whipped cream immediately lactose-free, you can add 5 to 10 drops per 120 ml of whipped cream (so a total of about 15 drops for 200 ml of whipped cream). You can also add the drops the night before. In that case, 5 drops for 200 ml of whipped cream are enough. After whipping, add sweetener to taste.
  4. Melt the chocolate for the filling and mix it with the hazelnut cream. You can buy ready-made 100% hazelnut cream, or make this yourself. You do this by grinding the hazelnuts. A flour is created at first, but then this turns into a cream.
  5. Put the chocolate-hazelnut cream in the chocolate egg mould and refrigerate for about two hours.
  6. Finally, decorate to taste. I used almonds, hazelnuts and dark chocolate eggs.


Chocolate with high cocoa content usually contains less added sugar and thus less fructose compared to chocolate with lower cocoa content. This can make it more suitable for people with fructose malabsorption or those following a low FODMAPs diet.

As for the hazelnuts, 30 g (about 20 pieces) have a moderate galactan content. For a single serving of this dessert, it is still low-FODMAP. Should you want to avoid the galactans altogether, you can use peanuts instead of hazelnuts. Peanuts are low in FODMAPs and are generally well tolerated. You can also reduce the amount of galactans in hazelnuts by soaking them overnight and then roasting them.

Make sure the dairy you use in this recipe is lactose-free or use lactase drops to make the dairy lactose-free. You can also replace animal dairy with plant-based, lactose-free varieties.

This is a recipe by Iris Valenciano, the creator of Comiendobien.es. This is a Spanish website where you can find different recipes for different food intolerances, especially for fructose intolerance/malabsorption

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