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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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/vegan-chocolate-tahini-mousse-with-sesame-brittle-recipe/