Chocolate mousse with tahini cream and sesame brittle
Ingredients
- 200g of dark chocolate , chopped
- 100g of milk chocolate , chopped
- 50g of unsalted butter , at room temperature
- 2 eggs , at room temperature, yolks and whites separated
- 40g of caster sugar
- 4 large egg whites , at room temperature
- 1/4 tsp lemon juice
- 1 pinch of salt
Sesame brittle
- 100g of cane sugar
- 70g of sesame seeds
Tahini cream
- 300g of double cream
- 90g of icing sugar
- 1 tsp vanilla extract, or vanilla bean paste
- 75g of tahini , mixed well
Method
Melt the two chocolates and butter together gently in a bain marie
- 200g of dark chocolate , chopped
- 100g of milk chocolate , chopped
- 50g of unsalted butter , at room temperature
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
- 2 eggs , at room temperature, yolks and whites separated
- 4 large egg whites , at room temperature
- 1/4 tsp lemon juice
- 1 pinch of salt
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
- 100g of cane sugar
- 70g of sesame seeds
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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Chocolate mousse with tahini cream and sesame brittle
