Carob Mousse with hazelnut topping:
Just coming back to you on last Friday’s Fun Bits dairy-free Carob Sauce and what happened with it masquerading as a “chocolate’ type mousse. It was a melt-in-the-mouth velvety sensation which just smoothly enveloped your taste buds.
Here is the recipe, taken from our Friday Fun Bits with the extra ingredients for the mousse.
200g Carobio Carob Hazel Spread
1 cup of Soya Cream (single)
4 tablespoons of Honey
2 teaspoons Vanilla Extract
2 teaspoons Maple Syrup
50g shelled and roasted Hazlenuts, crushed
Extra Soya cream
Mix all the ingredients, except for the extra soya cream and hazelnuts, together in a bowl to combine.
Then spoon into three wine glasses and refrigerate until it thickens.
Before serving pour a thin layer of the extra dairy-free soya cream on top of each mousse. I only put a thin layer, but adjust to your taste.
Divide the crushed nuts between the 3 glasses adding a lovely crunchy topping on each mousse.
Life is great on dairy-free. Who said being dairy and wheat intolerant could be dull? Do you have a favourite dessert you cannot eat anymore because of dairy and wheat intolerance?
Best Wishes, Marian