Best 4 Chocolate Tahini Mousse Recipes

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Indulge in a symphony of flavors with our decadent Chocolate Tahini Mousse, a culinary masterpiece that harmonizes the rich intensity of dark chocolate with the nutty undertones of tahini. This velvety mousse is a delightful treat for any occasion, whether you're hosting a dinner party or simply seeking a moment of pure indulgence.

Our curated collection of recipes offers variations on this classic dessert, catering to diverse tastes and dietary preferences. Experience the delightful simplicity of our Original Chocolate Tahini Mousse, where the combination of chocolate and tahini shines through. For a touch of sophistication, try our Triple Chocolate Tahini Mousse, an extravagant layering of dark, milk, and white chocolate.

For a vegan-friendly option, our Vegan Chocolate Tahini Mousse delivers a creamy and satisfying mousse without compromising on flavor. And if you're looking for a healthier rendition, our Low-Carb Keto Chocolate Tahini Mousse is a guilt-free indulgence that won't derail your dietary goals.

Each recipe provides step-by-step instructions and helpful tips to guide you through the process, ensuring that even novice cooks can achieve mousse perfection. With its rich texture, delectable taste, and versatile variations, our Chocolate Tahini Mousse is sure to become a beloved favorite in your culinary repertoire.

Let's cook with our recipes!

CHOCOLATE TAHINI MOUSSE



Chocolate Tahini Mousse image

Dense and very creamy, this dark chocolate mousse has pockets of sesame tahini swirled through it, weaving a nutty flavor into the bittersweet. The candied cacao nibs add a piquant, caramelized crunch. But feel free to skip them, and simply sprinkle plain nibs on top of the mousse. Or substitute another crunchy topping, such as chopped, toasted almonds or walnuts, or sesame brittle.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup/240 milliliters cold heavy cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract
Pinch of fine sea salt
5 ounces/140 grams extra bittersweet chocolate (around 70 percent), chopped
1/2 cup/65 grams confectioners' sugar
1/4 cup/60 milliliters tahini
1/3 cup/80 milliliters crème fraîche
1 teaspoon vanilla extract
Pinch of fine sea salt
2/3 cup/160 milliliters heavy cream
1/4 cup/50 grams granulated sugar
1/2 cup/60 grams cacao nibs
Flaky sea salt, for serving

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 PUDDING



Chocolate Tahini Pudding image

Not having an oven in my present home made me come up with a twist to an otherwise good - but plain - chocolate pudding. If you are not a big fan of tahini, reduce the amount by half.

Provided by chocomonster

Categories     Desserts     Custards and Pudding Recipes     Chocolate Pudding Recipes

Time 15m

Yield 4

Number Of Ingredients 7

½ cup white sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
⅛ teaspoon salt
2 ¾ cups milk
1 tablespoon tahini
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 230.6 calories, Carbohydrate 39.6 g, Cholesterol 13.4 mg, Fat 5.9 g, Fiber 1.7 g, Protein 7 g, SaturatedFat 2.7 g, Sodium 147.1 mg, Sugar 33.1 g

CHOCOLATE TAHINI SPREAD



Chocolate Tahini Spread image

Want a virtuous alternative to chocolate hazelnut spread? Tahini-tella is made with dark chocolate and tahini and makes morning toast into a no-guilt treat! I love to spread this on sourdough toast, then top with sliced banana and a sprinkling of cinnamon and sesame seeds.

Provided by Diana Moutsopoulos

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 25m

Yield 12

Number Of Ingredients 5

2 ounces dark chocolate, chopped
¼ cup extra-virgin olive oil
⅔ cup tahini
3 ½ tablespoons honey
½ teaspoon ground cinnamon

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.

Nutrition Facts : Calories 164.6 calories, Carbohydrate 10.7 g, Cholesterol 0.2 mg, Fat 13.3 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 15.7 mg, Sugar 7.3 g

TAHINI CHOCOLATE CAKES



Tahini Chocolate Cakes image

These luxurious tahini chocolate cakes from the cookbook "Smashing Plates" by Maria Elia are served with crème fraîche, dusted with lime zest, and are ideal for those seeking to indulge their sweet tooth with something small and fudgy.

Provided by Florence Fabricant

Categories     dessert

Time 40m

Yield 6 or more cakes

Number Of Ingredients 11

10 tablespoons/150 grams unsalted butter, plus more for greasing pans
1/3 cup/25 grams unsweetened cocoa, plus more for pans
3 tablespoons/27 grams sesame seeds
1/2 cup/60 grams all-purpose flour
Pinch of salt
5 1/2 ounces/165 grams 70 percent dark chocolate, in pieces
3 large eggs
1 cup/200 grams superfine sugar
5 tablespoons/100 grams tahini
Zest of 1 lime
Crème fraîche or ice cream, for serving

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.

Nutrition Facts : @context http, Calories 674, UnsaturatedFat 20 grams, Carbohydrate 61 grams, Fat 46 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 22 grams, Sodium 113 milligrams, Sugar 40 grams, TransFat 1 gram

Tips:

  • Use high-quality chocolate for the best flavor. A dark chocolate with a cacao content of at least 70% is ideal.
  • Make sure your tahini is fresh and well-stirred. If it has separated, stir it vigorously until it is smooth and creamy.
  • Chill the mousse for at least 4 hours before serving. This will allow it to set and develop its full flavor.
  • If you are short on time, you can make the mousse in a food processor. Just be careful not to over-process it, or it will become grainy.
  • Serve the mousse with your favorite toppings, such as fresh berries, whipped cream, or chocolate shavings.

Conclusion:

This chocolate tahini mousse is a delicious and easy-to-make dessert that is perfect for any occasion. It is rich and creamy, with a unique flavor that will impress your guests. So next time you are looking for a special dessert, give this chocolate tahini mousse a try.

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