Chocolate mousse with tahini cream and sesame brittle


This is an elegant dessert that can mostly be made in advance; set the mousse and make the brittle the day before and just whip the tahini cream before serving. The tahini flavour works so well chocolate once sweetened, and the brittle adds a striking garnish.

First published in 2023




Sesame brittle

Tahini cream

  • 300g of double cream
  • 90g of icing sugar
  • 1 tsp vanilla extract, or vanilla bean paste
  • 75g of tahini, mixed well



Melt the two chocolates and butter together gently in a bain marie


In a bowl, whisk together the egg yolks and sugar until they look pale and foamy and the mixture forms a ribbon when lifted

  • 2 eggs, at room temperature, yolks and whites separated
  • 40g of caster sugar

On medium speed, whisk the 6 egg whites together in a bowl with the lemon juice and salt until they are ‘barely soft peaks’ - the lemon juice helps stabilise the egg whites


Pour the melted chocolate mixture into the egg yolks and sugar and whisk to combine


Fold the whipped egg whites into the mixture in 3 additions, making sure not to over mix


Divide into 4-6 serving dishes (depending on size), cover and refrigerate for at least 4 hours but ideally overnight


To make the brittle, heat the caster sugar in a heavy-based saucepan over medium heat until melted, then pour in the sesame seeds. Tip out onto a baking tray lined with greaseproof paper and leave to cool


To make the tahini cream, whip together the cream, icing sugar and vanilla until the ‘barely soft peaks’ stage. Whisk in the tahini until just combined

  • 300g of double cream
  • 90g of icing sugar
  • 1 tsp vanilla extract, or vanilla bean paste
  • 75g of tahini, mixed well

To serve, remove the mousses from the fridge 30 minutes before serving, then top them with generous spoonfuls of the cream. Break the brittle into shards and use to garnish

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