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!

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.

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!

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.

More Vegan Desserts to Try:

• Salted Caramel Rice Krispie Treats
• Orange Scented Oatmeal Cookies
• Chocolate Raspberry Whoopie Pies
• Orange Apricot Sticky Buns
• Lemon Blueberry Cheesecake Bars

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