This dessert is made with whole hazelnuts, cocoa powder and agar agar 🙂 The creaminess of this recipe will depend on the power of your blender. If you don’t have a high speed blender, you might need to strain the mixture with a cheesecloth in order to eliminate all the hazelnuts residues. You can also substitute the hazelnuts with some hazelnuts butter, and the cocoa powder with some Yannoh (a powder made with roasted cereals) for a different taste.
800 ml soymilk
160 gr whole hazelnuts
a vanilla pod
4 C cocoa powder
2 bags agar agar powder
80 gr organic brown sugar or agave syrup
Using a high speed blender, mix the milk and the hazelnuts until it gets as smooth as it can be. If necessary, strain the residues with some cheesecloth.
Pour the milk into a saucepan and bring to a boil with the agar agar, the vanilla pod, sugar and cocoa powder. Stir well and let simmer for about 3-4 minutes to activate the agar agar. Add the lemon zest, stir well and pour into a large container. Let the mixture cool and put it in the fridge for at least 30 minutes or until it hardens thanks to the agar agar.
Mix the dessert in a blender until it gets smooth and creamy. Pour the mousse in four small bowls, garnish with some hazelnuts and enjoy !