Tahini Chocolate Mousse Recipe

Picture this: I’m diving spoon-first into a luscious, velvety chocolate mousse, and guess what? It’s got a secret weapon—tahini! This isn’t just a dessert; it’s a seduction of bittersweet chocolate delight and the smooth, nutty embrace of sesame. Intrigued yet? Let’s transform these ingredients into pure indulgence. 🍫✨

The unique twist of integrating tahini into chocolate mousse is one I love. I adore the nutty depth it lends and the healthy fats it provides, which dark chocolate certainly doesn’t lack.

(Dark chocolate is laced with rich antioxidants, after all.) But my favorite part of this recipe is achieved when all is said and done. It results in a silky dessert that is both luscious and airy.

That’s because whipped egg whites and heavy cream get folded into the chocolate tahini mixture.

Ingredients

• Dark Chocolate (70% cocoa): Rich in antioxidants, provides deep flavor.
• Tahini: Adds nutty taste, source of healthy fats and protein.
• Granulated Sugar: Sweetens the mousse, balances the bitter chocolate.
• Eggs: Provide structure and creaminess, good source of protein.
• Heavy Cream: Adds richness and velvety texture, contains fats.
• Vanilla Extract: Enhances flavor with sweet, aromatic notes.

Ingredient Quantities

• 100g dark chocolate (70% cocoa), chopped
• 2 tablespoons tahini
• 1 teaspoon vanilla extract
• 3 large eggs, separated
• 2 tablespoons granulated sugar
• Pinch of salt
• 1/2 cup heavy cream
• Optional: 1 tablespoon sesame seeds for garnish

How to Make this

1. Melt the dark chocolate in a heatproof bowl set over a pot of simmering water; stir it occasionally until smooth. Then take it from the heat and let it cool slightly.

2. Combine the tahini and vanilla extract with the melted chocolate, ensuring they are fully mixed together before proceeding to the next step.

3. In a dry, clean bowl, with a handheld electric mixer, beat the egg whites with a small amount of salt until they are nice and foamy. Add in the sugar in a slow, steady stream, and continue beating until the egg whites are glossy and hold stiff peaks.

4. In another bowl, lightly beat the egg yolks. Gradually add the melted chocolate mixture to the yolks, and stir constantly until combined.

5. In three parts, fold in the beaten egg whites into the chocolate mixture, being careful not to deflate the mixture.

6. In a different bowl, beat the heavy cream until soft peaks form.

7. Delicately incorporate the whipped cream into the chocolate mixture, until the two are one and the same. A fairly smooth combination is what you’re after here.

8. Distribute the mousse evenly into serving glasses or bowls, using a spoon to assist.

9. Chill the mousse for a minimum of 2 hours or until set and cold. This is one part of the very basic steps to making a mousse, and it’s why we make mousses with gelatin. Whatever we’re mixing into a mousse has to be stable enough to hold up when set, which is why we use stabilizers like gelatin.

10. If you like, you can sprinkle sesame seeds on as a garnish just before serving.

Equipment Needed

1. Pot
2. Heatproof bowl
3. Mixing bowls (3)
4. Handheld electric mixer
5. Spatula
6. Spoon
7. Serving glasses or bowls
8. Measuring spoons
9. Measuring cup

FAQ

• Q: Can I use milk chocolate instead of dark chocolate?A: Yes, but the mousse will be sweeter and less intense. Adjust sugar if necessary.
• Q: What can I use instead of tahini?A: You can use almond butter or some other kind of nut butter, but these alternative spreads will change the flavor profile.
• Q: How long can the mousse be stored in the refrigerator?A: You can keep the mousse in the fridge for 3 days if you store it in an airtight container. It will be as delicious on day 3 as it is on day 1.
• Q: Can I make the mousse dairy-free?A: Yes, for a dairy-free version, use coconut cream instead of heavy cream.
• Q: Is it safe to eat raw eggs in this recipe?A: Use pasteurized eggs if you are concerned about consumption of raw eggs.
• Q: How can I ensure the mousse is fluffy?A: Fold whipped egg whites and cream into the chocolate mixture.
• Q: Can I prepare this recipe with a hand mixer?A: Definitely, a hand mixer is a perfectly suitable tool for beating egg whites and cream to the requisite consistencies.

Tahini Chocolate Mousse Recipe Substitutions and Variations

Dark chocolate: Exchange it for milk chocolate or cocoa powder (use less cocoa and adjust the sugar to taste).
Tahini: Substitute almond butter or peanut butter for a completely different, yet equally nutty, flavor.
Vanilla extract: Almond extract or a small amount of instant coffee could be used as a substitute, but the flavor won’t be quite the same. This is a substitution to use when you want to create something with a coffee or almond flavor. Both extracts could be used for a flavor twist.
Granulated sugar: Replace with honey or maple syrup, modifying amounts as those sweeteners are sweeter.
Coconut cream: Use it as a substitute for heavy cream if you’re in need of a dairy-free option.

Pro Tips

1. Ensure the dark chocolate is chopped finely before melting to facilitate even and quick melting without scorching. A double boiler setup is ideal for this, but you can also use a microwave in short intervals, stirring each time.

2. When separating the eggs, ensure no yolk is mixed with the whites to achieve optimal volume and stiffness when beating the egg whites.

3. Allow the melted chocolate mixture to cool slightly before adding the egg yolks to prevent cooking the yolks, which could result in a grainy texture.

4. For added depth of flavor, lightly toast the optional sesame seeds in a dry pan over medium heat until golden and fragrant before using them as a garnish.

5. Achieve the perfect mousse texture by folding the ingredients gently: Use a spatula and move it in a figure-eight motion or gently tilt the bowl while folding to minimize deflation of the whipped egg whites and whipped cream.