I believe in second chances. Or more if needed. And it was time to give that carob a second chance that has been in my pantry for while. I find its flavour quite powerful and think it is most suitable for dishes where it doesn’t play the major role of ingredients.
I’ve been playing around with hazelnut dishes for a while now. My most beloved hazelnut dish is Chocolate Hazelnut Parfait
But I haven’t tried a combination with coffee yet. And here we go, carob, you get your chance! And yes, in this creation it can shine in all its glory 🙂 The mild nutty flavour of the mousse gets a real lift with the nutty, slightly bitter carob sauce!
This mousse is made with a high-speed blender. And really, it has to be a high-speed blender to achieve this creamy consistency. I use an Optimum 9400 and have heard that a Vitamix might not be able to achieve the same texture. Apparently is was too grainy. While it does have a very subtle grainy texture, I don’t mind that at all. If you happen to own a Vitamix blender and make this recipe, please let me know how it turned out.
Ah, and by the way, you only need 8 ingredients! 🙂
For 2 large or 4 small portions you’ll need:
For the hazelnut mousse:
1 cup (150g) hazelnuts (soaked in filtered water for at least 8 hours, then drained)
3/4 cup (100g) dates, soaked in 3/4 cup water
1 1/4 cup water
1 tablespoon whole FAIR-TRADE coffee beans (for a stronger flavour, use more)
1 pinch salt
For the carob tahini sauce:
1 teaspoon carob
1 teaspoon tahini (alternatively almond or other nut butter)
2 teaspoon maple syrup (or other liquid sweetener of your choice)
1. For the hazelnut mousse, blend all ingredients to a fine cream. If it seems a little too thick, add some extra water.
2. Fill into dessert cups.
3. For the carob tahini sauce, place ingredients in a small container and stir until well combined.
4. I like to swirl the sauce into the mouse by gently pulling the spoon through the mousse. Refrigerate before serving.