Chocolate Tahini Mousse
Published Feb. 12, 2020
- Total Time
- 1 hour, plus chilling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup/240 milliliters cold heavy cream
- 1tablespoon confectioners’ sugar
- 1teaspoon vanilla extract
- Pinch of fine sea salt
- 5ounces/140 grams extra bittersweet chocolate (around 70 percent), chopped
- ½cup/65 grams confectioners’ sugar
- ¼cup/60 milliliters tahini
- ⅓cup/80 milliliters crème fraîche
- 1teaspoon vanilla extract
- Pinch of fine sea salt
- ⅔cup/160 milliliters heavy cream
- ¼cup/50 grams granulated sugar
- ½cup/60 grams cacao nibs
- Flaky sea salt, for serving
For the Chocolate Mousse
For the Tahini Mousse
For the Candied Cacao Nibs (optional)
Nutritional analysis per serving (8 servings)
400 calories; 30 grams fat; 17 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 27 grams sugars; 5 grams protein; 90 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Make the cream for the chocolate mousse: Using an electric mixer fitted with a whisk or beaters, combine ¾ cup cream, confectioners’ sugar, vanilla and salt. Whip to medium-firm peaks, then transfer whipped cream to a bowl and refrigerate until ready to finish the mousse in Step 6.
- Step 2
Prepare the tahini mousse: In the same mixer bowl (no need to wipe it out), combine confectioners’ sugar, tahini, crème fraîche, vanilla extract and salt. Beat everything together until smooth, scraping the sides of the bowl as necessary.
- Step 3
Reduce mixer speed to low and slowly beat in cream until the tahini mousse thickens. It will be thinner than whipped cream but should still mound on a spoon. Refrigerate while you finish preparing chocolate mousse.
- Step 4
Place chocolate in a small bowl. Melt in the microwave in 30-second bursts, stirring after each burst. Heat an inch of water in a medium pot over medium-high until simmering. (Alternatively, put chocolate into a large heatproof bowl and place it over the simmering water. Stir chocolate occasionally with a silicone spatula until it melts.)
- Step 5
Remove bowl of melted chocolate from the pot. Pour in remaining ¼ cup cream, and let sit for 1 minute. Whisk until smooth.
- Step 6
Using a rubber spatula, fold in ⅓ of the prepared whipped cream into the chocolate mixture, then fold in remaining whipped cream.
- Step 7
Gently fold tahini mousse into chocolate mousse, leaving very visible streaks. Place mixture in serving bowls or ramekins, and chill until firm, at least 2 hours and up to 2 days.
- Step 8
As mousse sets, make the candied cacao nibs (if using): Heat oven to 325 degrees, and line a rimmed baking sheet with parchment paper. In a small pot, bring sugar and ¼ cup/60 milliliters water to a boil, and simmer, stirring, until sugar has completely melted, 2 to 4 minutes. Remove from heat and stir in cacao nibs.
- Step 9
Spread nibs in an even layer on prepared baking sheet. Bake until dry and crunchy, about 20 minutes, stirring halfway through. Let cool completely.
- Step 10
Spoon nibs, if using, on top of mousse, sprinkle with flaky sea salt, and serve.
Private Notes
Comments
Cacao nibs, unlike chocolate chips, are unsweetened. When I tasted them out of the bag, I was dubious whether they would work in this dessert. But now that I’ve made it, the nibs and flaky salt turned out to be fabulous with the mousse - I piled on extra to get the crunch with every creamy mouthful of mousse. Top marks!
Just to answer a couple of comments: Step 4 is simply giving you two ways to melt the chocolate, stovetop or microwave. You can also melt chocolate beautifully on the lowest setting of an induction burner. I would suggest not subbing the cocoa nibs fearing you might have some left over. Try using them in creative ways. They are highly nutritious and full of antioxidants. They are great sprinkled on a salad or on your morning oatmeal or on a sweet bisque, such as butternut squash soup.
I forgot to say that I don't see why you couldn't substitute chocolate chips or even shaved chocolate from a bar. That way you aren't stuck with a pricey product that you might not use again -- or worse, eat all at one time!
Instead of topping with cocoa nibs, I made candied, spiced walnuts using leftover Xawaash spice mix, chopping them roughly. For the chocolate, I used half 72% and half 85% cacao. The result was a dessert that my book club raved about and wanted the recipe for. I’m making it again this weekend!
Based on comments from others, I broiled the zucchini (2 zucchinis, but still could’ve used more) rather than cooking on the stove. I also whisked the cheese into the sauce before adding the pasta and zucchini, and I avoided a cheese glob mess. I enjoyed it when it was fresh but it wasn’t quite as good as leftovers.
Halva floss would also be yummy if you didn’t want to candy the nibs.