Chocolate Tahini Mousse Recipes

CHOCOLATE TAHINI MOCHA MOUSSE W/COCONUT BUBBLE MILK + CHOCOLATE EXPRESSO BEANS.

Steps:

• Start out by making the bubble milk. In a sauce pot combine the coconut milk, 1/4 cup water, the sugar (I used 2 tablespoons coconut sugar) and vanilla bean + seeds. Bring the mixture to a boil, add the boba pearls and reduce the heat to a simmer. Simmer 15 minutes, then taste one boba and make sure it is soft in the middle. Once soft remove from the heat and add the vanilla extract. Allow the boba milk to sit for another 15 minutes.
• After 15 minutes if the boba milk seems too thick add 1/4 cup more water. Divide the boba milk among 4 glasses. Place in the fridge.
• While the boba is cooling make the mousse. In a microwave safe bowl add the chocolate, butter and 1 tablespoon water. Microwave on 30 second intervals, stirring after each, until melted and smooth. Set aside to cool.
• In a small sauce pan whisk together the egg yolks, 2 tablespoons water and the sugar. Place on the stove over medium-low heat and stir constantly until the sauce thickens slightly and just coats the back of a spoon, about 2-3 minutes. Stir the melted chocolate into the egg mixture until completely smooth. If there are any clumps of egg, strain the mixture through a fine mesh stainer. Stir in the tahini and coffee. Place in the fridge while you whip the cream.
• Place the cream in the bowl of a stand mixer and whip cream until stiff peaks form, making sure not to over-beat, cream will then become lumpy and butter-like.
• Now add half the whipped cream to the cooled chocolate mixture. Gently fold the cream into the chocolate until no more streaks remain. Add about 1/4 of the remaining whipped cream and gently fold into the mousse. If you like a very light and whipped mousse add the remaining cream, if not save it for another use.
• Divide evenly over the boba milk. You may have left over mousse depending on the size of your glasses. Place in the fridge for at least one hour or until cold. When ready to serve, top with toasted coconut, chocolate covered coffee beans and a sprinkle of toasted sesame seeds. Add a cherry if desired. Enjoy!

TAHINI CHOCOLATE CAKES

Steps:

• Heat oven to 350 degrees. Use butter to grease 6 half-cup muffin molds or similar, or use smaller molds. Dust molds with cocoa and sprinkle the sesame seeds in the bottom of each. Sift together remaining 1/3 cup cocoa with the flour and a pinch of salt. Set aside.
• Melt chocolate and remaining 10 tablespoons butter in a heatproof bowl over simmering water, or in a small, heavy saucepan on very low heat. (Watch carefully if using a saucepan.) When almost completely melted, remove from heat and stir until smooth. Set aside.
• Using a whisk or electric beater, whisk eggs and sugar together until pale and fluffy, about 5 minutes. Stir a little of this mixture into the tahini to lighten it, then stir the tahini into the egg mixture. Stir in the cooled chocolate mixture. Fold in the cocoa mixture.
• Pour the batter into the molds and set molds on a baking sheet. Place in the oven and bake 12 to 14 minutes, less for smaller molds. A skewer or toothpick inserted in the middle should not come out clean.
• Cool 20 minutes or more before unmolding. Dust tops with lime zest and serve with crème fraîche or ice cream.

CHOCOLATE TAHINI MOUSSE

Steps:

• Make the cream for the chocolate mousse: Using an electric mixer fitted with a whisk or beaters, combine 3/4 cup cream, confectioners' sugar, vanilla and salt. Whip to medium-firm peaks, then transfer whipped cream to a bowl and refrigerate until ready to finish the mousse in Step 6.
• Prepare the tahini mousse: In the same mixer bowl (no need to wipe it out), combine confectioners' sugar, tahini, crème fraîche, vanilla extract and salt. Beat everything together until smooth, scraping the sides of the bowl as necessary.
• Reduce mixer speed to low and slowly beat in cream until the tahini mousse thickens. It will be thinner than whipped cream but should still mound on a spoon. Refrigerate while you finish preparing chocolate mousse.
• Place chocolate in a small bowl. Melt in the microwave in 30-second bursts, stirring after each burst. Heat an inch of water in a medium pot over medium-high until simmering. (Alternatively, put chocolate into a large heatproof bowl and place it over the simmering water. Stir chocolate occasionally with a silicone spatula until it melts.)
• Remove bowl of melted chocolate from the pot. Pour in remaining 1/4 cup cream, and let sit for 1 minute. Whisk until smooth.
• Using a rubber spatula, fold in 1/3 of the prepared whipped cream into the chocolate mixture, then fold in remaining whipped cream.
• Gently fold tahini mousse into chocolate mousse, leaving very visible streaks. Place mixture in serving bowls or ramekins, and chill until firm, at least 2 hours and up to 2 days.
• As mousse sets, make the candied cacao nibs (if using): Heat oven to 325 degrees, and line a rimmed baking sheet with parchment paper. In a small pot, bring sugar and 1/4 cup/60 milliliters water to a boil, and simmer, stirring, until sugar has completely melted, 2 to 4 minutes. Remove from heat and stir in cacao nibs.
• Spread nibs in an even layer on prepared baking sheet. Bake until dry and crunchy, about 20 minutes, stirring halfway through. Let cool completely.
• Spoon nibs, if using, on top of mousse, sprinkle with flaky sea salt, and serve.

CHOCOLATE TAHINI SPREAD

Steps:

• Place chocolate and olive oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and set aside.
• Combine tahini, honey, and cinnamon in a bowl. Stir in melted chocolate mixture until smooth and well combined. Refrigerate spread until set and spreadable, about 15 minutes.

CHOCOLATE TAHINI PUDDING

Steps:

• Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan. Stir in milk. Bring to a boil over medium heat and cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 5 minutes. Remove from heat. Add tahini and vanilla extract; stir well.