Equipment
* optional
Ingredients
Candied Cacao Nibs
- 40 g cacao nibs
- 40 g granulated sugar
- 15 ml water
- 1 g flaky sea salt
Chocolate Tahini Base
- 200 g bittersweet chocolate, chopped roughly
- 80 g tahini, well-stirred
- 15 g cocoa powder, sifted
- 5 ml vanilla extract
- 1 g fine sea salt
Mousse Aeration
- 150 g crème fraîche, cold
- 100 ml heavy cream, cold
- 100 g egg whites
- 50 g granulated sugar
Nutrition (per serving)
Method
Combine 40g granulated sugar and 15ml water in a medium saucepan. Swirl gently to moisten the sugar evenly.
Cook over medium heat without stirring until the sugar completely dissolves and begins to bubble. Add the cacao nibs and stir constantly with a silicone spatula. The sugar will crystallize and look sandy, then melt back into a glossy caramel coating the nibs. This takes about 5 minutes.
Immediately pour the candied cacao nibs onto a parchment-lined baking sheet. Spread them out quickly, sprinkle with the flaky sea salt, and let them cool completely.
Create a double boiler by setting a heatproof bowl over a saucepan of barely simmering water, ensuring the water does not touch the bottom of the bowl. Add the chopped bittersweet chocolate and stir occasionally until completely smooth and fully melted.
Remove the melted chocolate from the heat. Whisk in the well-stirred tahini, sifted cocoa powder, vanilla extract, and fine sea salt until completely incorporated and smooth. Set aside to cool slightly.
In a separate mixing bowl, combine the cold crème fraîche and cold heavy cream. Whip with an electric mixer on medium speed until soft peaks form. Do not overwhip. Set aside in the refrigerator.
To ensure food safety for all guests, prepare a Swiss meringue base. In a clean heatproof bowl, combine the egg whites and 50g granulated sugar. Place over the double boiler and whisk constantly until the mixture reaches an internal temperature of 71°C/160°F to fully pasteurize the egg proteins.
Remove the egg white mixture from the heat. Using an electric mixer with clean beaters, beat on high speed until stiff, glossy peaks form and the bowl feels cool to the touch. This takes about 5 to 7 minutes.
Add one-third of the whipped meringue into the warm chocolate tahini base. Stir well to loosen the dense chocolate mixture and make folding easier.
Gently fold the remaining meringue into the chocolate mixture using a silicone spatula. Use broad, scooping motions from the bottom of the bowl to retain the trapped air.
Remove the whipped crème fraîche mixture from the refrigerator and fold it into the chocolate base until no white streaks remain. The final batter should be thick, uniform in color, and distinctly airy yet heavy.
Divide the mousse evenly among six small serving glasses, ramekins, or bowls.
Transfer the glasses to the refrigerator and chill for at least 4 hours to allow the chocolate to set and the flavors to meld.
Break apart any large clumps of the candied cacao nibs. Generously garnish the top of each chilled mousse with the nibs immediately before serving.
Chef's Notes
- Tahini naturally varies in oil content and viscosity. Ensure you stir the jar thoroughly before measuring to avoid adding purely oil or dry, stiff paste to your chocolate base.
- Crème fraîche adds a cultured lactic tang that cuts through the extreme richness of the dark chocolate, creating a far more complex dessert compared to using heavy cream alone.
- When candying the cacao nibs, watch the pan diligently as the sugar transitions from crystallized sand back to liquid caramel. The naturally dark color of the cacao nibs masks the caramelization, making it very easy to burn the sugar.
- For the ultimate texture, use high-quality bittersweet chocolate bars rather than chocolate chips. Baking chips often contain stabilizers like soy lecithin designed to prevent them from melting smoothly.
Storage
Refrigerator: 3 days — Cover tightly with plastic wrap to prevent the mousse from absorbing savory odors from the refrigerator.
