Dessert, Gluten Free, Vegan

Vegan Chocolate Tahini Mousse with Sesame Brittle

Rich and creamy vegan chocolate tahini mousse served with light, crunchy sesame brittle for a deliciously decadent dessert. Super easy to make and only 15 minutes of chill time required!

Vegan Chocolate Tahini Mousse with Sesame Brittle

What You’ll Need to Make Vegan Chocolate Tahini Mousse

Dark Chocolate: Use a high quality dark chocolate brand, preferably something between 65% and 80% dark.

Tahini: If you are unfamiliar, Tahini is a paste made from sesame seeds. It’s commonly used in Mediterranean and Middle Eastern cuisine and can be found at most well-stocked grocery stores. In this chocolate tahini mousse, it adds richness and a delicious nutty aftertaste.

Silken Tofu: With tahini and dark chocolate being relatively heavy ingredients, silken tofu helps lighten things up a bit. Don’t worry, the mousse is still super decadent and you can’t taste the tofu at all! Make sure you use silken, not extra firm or firm as these will change the texture.

Powdered Sugar: Dark chocolate is quite bitter, so a bit of powdered sugar adds sweetness without making the mousse gritty.

Cocoa Powder: Optional, but a couple tablespoons of dutch process cocoa powder adds even more of a chocolate flavor. I recommend adding the cocoa powder if your chocolate is less than 70% dark.

Salt: Not optional, salt really brings out the richness of the chocolate and tahini. Sea salt is my favorite.

How to Make Vegan Chocolate Tahini Mousse

This recipe is super easy, all you need is a food processor, a pot of water, a bowl and about 15 minutes. The first step is blending the silken tofu until it’s smooth and creamy. This can also be done in a large high speed blender.

Next, melt the chocolate with the tahini. I like to use a double boiler to avoid burning the chocolate. Tahini also burns quite easily and becomes bitter, so I highly recommend this method. If you own a double boiler, that’s great, but otherwise, you can just place a heat safe bowl over a pot with a couple inches of water. Use a rubber spatula to stir the chocolate until it’s completely melted.

Now, scrape the blended tofu into the bowl with the chocolate and continue to heat everything through. The tahini may seize up at first, but then relax. This process also prevents the warm chocolate from solidifying upon contact with the cold tofu and making the mousse gritty. Once everything is smooth, transfer the mixture back to the food processor along with the remaining ingredients. You’ll want to whip mousse for another 3 minutes or so tot ensure it becomes light and airy.

Pour the mousse into ramekins and place in the refrigerator to set. This shouldn’t take long, about 15-20 minutes.

Vegan Chocolate Tahini Mousse with Sesame Brittle

How to Make Sesame Brittle

Sesame brittle is also pretty easy to make and goes wonderfully with the creamy chocolate mousse. You’ll need raw sesame seeds, granulated sugar, maple syrup, vanilla extract, baking soda and salt.

Start by bringing the sugar and maple syrup to a simmer in a small saucepan. When all the sugar has dissolved, add in the sesame seeds. Continue cooking on a low simmer, stirring frequently, until the color darkens considerably. This should take about 10-15 minutes.

Once the sugars have caramelized, remove the pan from the stove and add in the vanilla, salt and baking soda. The mixture will foam and bubble as the baking soda creates tiny air pockets, making the brittle light and crunchy.

Working quickly, spread the mixture onto a parchment lines sheet pan. You want it to be pretty thin so it hardens properly. After about 20 minutes of cooling, you’ll be able to break the brittle into pieces and serve alongside the chocolate tahini mousse!

Sesame Brittle

Tips and Substitutions

  • If you refrigerate the mousse for longer than 1 hour, you may want to let it sit at room temperature for 15 minutes or so before serving if you prefer a softer, creamier mousse. When it’s chilled for long periods of time, the texture becomes more like chocolate cheesecake, which isn’t too bad either.
  • While delicious, the sesame brittle is optional. If you don’t want to make it yourself, serve with storebought or some other type of salty sweet cracker.
  • A food processor works best for this recipe, but a high speed blender will also work. Just be careful not to overfill it.
Vegan Chocolate Tahini Mousse with Sesame Brittle

More Vegan Desserts to Try:

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Vegan chocolate tahini mousse

Vegan Chocolate Tahini Mousse with Sesame Brittle

Yield: 5 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Rich and creamy chocolate tahini mouse with crunchy sesame brittle. Vegan, so easy to make and deliciously decadent.

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

For the sesame brittle

  • 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. Add the tofu to the bowl of a food processor. Blend until smooth.
  2. Melt the chocolate and tahini using a double boiler over the stove (see note*). With the heat still on, stir in the blended silken tofu. Continue heating until smooth, stirring frequently. This process prevents the warm chocolate from hardening and becoming gritty.
  3. Use a rubber spatula to scrape the mixture back into the food processor. Add the powdered sugar, cocoa powder and salt. Blend for 2-3 minutes more, scraping down the sides as needed.
  4. Pour the mousse into 5-6 ramekins and refriderate until set, about 10-15 minutes.
  5. Serve with pieces of sesame brittle and fresh raspberries if desired.

For the sesame brittle

  1. Line a baking sheet with parchment.
  2. In a small sauce pan, bring the granulated sugar, maple syrup and water to a simmer over medium heat, stirring until the sugar dissolves.
  3. Add the sesame seeds and cook, stirring frequently until the sugar begins to caramelize and turn a deep golden brown. About 10-15 minutes.
  4. Remove from the heat and stir in the vanilla extract, salt and baking soda. Immediantly pour the mixture onto the prepared parchemnt lined baking sheet and quickly use a spatula to spread into an even layer. Cool completely before breaking into pieces.

Notes

*This prevents the chocolate from burning and allows to easily incorperate the silken tofu. If you do not own a double boiler, its very easy to make one yourself. Fill a large pot with a couple inches of water and place a heat safe bowl over the top. For more detailed directions, click here.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 648Total Fat: 36gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 4mgSodium: 565mgCarbohydrates: 72gFiber: 7gSugar: 55gProtein: 14g

All nutritional info is an estimation

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