Black Forest Carob Mousse

🖨️ Print post

This recipe was served at our 2026 Wise Traditions Conference. We actually don’t recommend chocolate! Gasp. Learn why in this article published by Nourishing Our Children, one of our projects, and this one by Sally Fallon Morell. Carob is used in this recipe in place of chocolate.

Ingredients

• 2 cups pastured heavy cream
• ½ cup maple sugar
• ½ cup carob powder
• 1 ½ teaspoon vanilla extract
• 1 tsp chocolate extract

Instructions

1. Pour heavy cream into medium bowl and beat with electric mixer until slightly thickened. 
2. Add remaining ingredients and beat until stiff peaks form. 
3. Don’t over beat our you will end up with butter. 
4. Scoop mousse in mini glasses with a teaspoon or scoop mousse into a pastry bag and pipe into mini glasses and chill in refrigerator for 1 hour up to overnight.
   

Optional — Top with Cherry Compote

• 1 cup dark pitted cherries, chopped
• 1 tablespoon maple syrup
• 1 tablespoon cherry liqueur
• 1 teaspoon fresh lemon juice

In a medium sauce pan over medium heat, combine all ingredients, simmer for 8-10 minutes until cherries soften, releasing their juices and creating a jam compote.  Remove from heat and cool. Drizzle over carob mousse.

🖨️ Print post