Vegan Chocolate Tahini Mousse with Sesame Brittle Recipe

Introduction

This Vegan Chocolate Tahini Mousse is a rich, creamy dessert that combines silky tofu and dark chocolate with the nutty depth of tahini. Paired with crunchy homemade sesame brittle, it offers a delightful contrast in texture and flavor perfect for any occasion.

Ingredients

• 16 oz silken tofu
• 1 1/4 cup dark chocolate (70-80%)
• 1/2 cup tahini
• 1/2 cup powdered sugar
• 2 tbsp dutch process cocoa powder (optional)
• 3/4 tsp salt
• 3/4 cup raw sesame seeds (for the sesame brittle)
• 1/2 cup granulated sugar (for the sesame brittle)
• 3 tbsp maple syrup (for the sesame brittle)
• 1 tbsp water (for the sesame brittle)
• 1 tsp vanilla extract (for the sesame brittle)
• 1/2 tsp salt (for the sesame brittle)
• 1/4 tsp baking soda (for the sesame brittle)

Instructions

1. Step 1: Add the silken tofu to the bowl of a food processor and blend until completely smooth.
2. Step 2: Melt the dark chocolate and tahini together using a double boiler over the stove. While still warm, stir in the blended tofu continuously until the mixture is smooth and well combined.
3. Step 3: Transfer the mixture back into the food processor. Add the powdered sugar, cocoa powder if using, and salt. Blend for 2-3 minutes, scraping down the sides as needed to ensure even mixing.
4. Step 4: Pour the mousse into 5-6 ramekins and refrigerate until set, about 10-15 minutes.
5. Step 5: To make the sesame brittle, line a baking sheet with parchment paper.
6. Step 6: In a small saucepan, combine the granulated sugar, maple syrup, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves.
7. Step 7: Add the sesame seeds and cook, stirring frequently, until the sugar caramelizes and turns a deep golden brown, about 10-15 minutes.
8. Step 8: Remove from heat and immediately stir in vanilla extract, salt, and baking soda. Quickly pour the mixture onto the prepared baking sheet and spread evenly with a spatula.
9. Step 9: Let the brittle cool completely before breaking it into pieces.
10. Step 10: Serve the mousse chilled, topped with pieces of sesame brittle and fresh raspberries if desired.

Tips & Variations

• Use good quality dark chocolate (70-80%) for a rich and smooth mousse.
• For a nut-free version, substitute tahini with sunflower seed butter, though flavor will differ.
• If you prefer a sweeter mousse, increase powdered sugar to taste.
• The cocoa powder is optional but adds depth and intensity to the chocolate flavor.
• Store leftover sesame brittle in an airtight container at room temperature to keep it crisp.

Storage

Keep the mousse refrigerated in an airtight container for up to 3 days. Before serving, allow it to sit at room temperature for a few minutes for a creamier texture. Store the sesame brittle separately in an airtight container at room temperature for up to 2 weeks to maintain its crunch. Avoid refrigerating brittle as it can become sticky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu instead of silken tofu?

Silken tofu is best for this mousse because of its smooth texture, which helps create a creamy, silky dessert. Regular tofu is firmer and will not blend as smoothly, resulting in a less creamy mousse.

How do I melt chocolate using a double boiler?

To melt chocolate with a double boiler, place a heatproof bowl over a pot of simmering water, making sure the bowl does not touch the water. Stir the chocolate constantly until fully melted and smooth. This gentle heat prevents burning or seizing.

Vegan Chocolate Tahini Mousse with Sesame Brittle Recipe

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★★★★★

4.9 from 738 reviews

This Vegan Chocolate Tahini Mousse combines silky smooth silken tofu with rich dark chocolate and nutty tahini for a luscious, dairy-free dessert. Topped with crunchy homemade sesame brittle, this mousse offers a delightful contrast in texture and a complex flavor profile perfect for chocolate lovers seeking a healthier twist.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 5–6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Mousse Ingredients

• 16 oz silken tofu
• 1 1/4 cup dark chocolate (70-80%)
• 1/2 cup tahini
• 1/2 cup powdered sugar
• 2 tbsp dutch process cocoa powder (optional)
• 3/4 tsp salt

Sesame Brittle Ingredients

• 3/4 cup raw sesame seeds
• 1/2 cup granulated sugar
• 3 tbsp maple syrup
• 1 tbsp water
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/4 tsp baking soda

Instructions

1. Blend tofu: Add the silken tofu to the bowl of a food processor and blend until completely smooth to create the base of the mousse.
2. Melt chocolate and tahini: Using a double boiler over the stove, gently melt the dark chocolate and tahini together. Maintain low heat and stir continuously to ensure a smooth mixture.
3. Combine tofu with melted chocolate mixture: With the heat still on, stir the blended silken tofu into the melted chocolate and tahini mixture. Continue heating and stirring frequently until everything is uniformly smooth, preventing the chocolate from hardening or becoming gritty.
4. Blend mousse bases: Scrape the chocolate-tofu mixture back into the food processor. Add powdered sugar, optional cocoa powder, and salt. Blend for 2-3 minutes, scraping down the sides as needed to incorporate all ingredients evenly.
5. Chill mousse: Pour the mousse into 5-6 ramekins. Refrigerate for 10-15 minutes or until the mousse is set and slightly firm but still creamy.
6. Prepare baking sheet: Line a baking sheet with parchment paper in preparation for making the sesame brittle.
7. Start sesame brittle syrup: In a small saucepan, combine granulated sugar, maple syrup, and water. Bring to a simmer over medium heat, stirring until the sugar fully dissolves.
8. Add sesame seeds and caramelize: Stir in raw sesame seeds and cook the mixture while stirring frequently until the sugar caramelizes to a deep golden brown color, about 10-15 minutes.
9. Finish brittle mixture: Remove the pan from heat and quickly stir in vanilla extract, salt, and baking soda. The mixture will foam slightly.
10. Shape brittle: Immediately pour the hot mixture onto the parchment-lined baking sheet. Use a spatula to quickly spread it into an even layer before it hardens.
11. Cool and break brittle: Allow the sesame brittle to cool completely until hard. Once cooled, break into small shards to serve as a crunchy topping for the mousse.
12. Serve: Plate the chilled mousse with pieces of sesame brittle and fresh raspberries if desired for a vibrant presentation and added freshness.

Notes

• When melting chocolate and tahini, use a double boiler to gently heat and prevent burning or graininess.
• For a richer chocolate flavor, use dark chocolate with 70-80% cacao content.
• Ensure the tofu is well blended to avoid any lumps in the mousse.
• The sesame brittle has to be spread quickly before it hardens to form an even layer.
• The mousse sets quickly in the fridge but can be chilled longer for a firmer texture.
• Optional: Add fresh raspberries as a fresh and tart contrast to the rich mousse and brittle.

Keywords: vegan chocolate mousse, tahini dessert, sesame brittle, silken tofu mousse, dairy-free chocolate dessert, vegan dessert recipes