Equipment
Ingredients
Candied Cacao Nibs
- 25 g granulated sugar
- 15 ml water
- 30 g cacao nibs
- 1 g flaky sea salt
Tahini Chocolate Base
- 150 g bittersweet chocolate, chopped
- 65 g tahini, well-stirred
- 100 g creme fraiche, room temperature
- 10 g cocoa powder, sifted
- 5 ml vanilla extract
- 2 g fine sea salt
Whipped Cream
- 150 ml heavy cream, cold
Nutrition (per serving)
Method
In a small saucepan, combine the granulated sugar and water over medium heat. Swirl gently until the sugar dissolves completely.
Add the cacao nibs to the simmering sugar syrup. Stir constantly with a silicone spatula until the liquid evaporates and the sugar caramelizes into a deep amber coating, about 3 to 4 minutes.
Immediately transfer the candied cacao nibs to a sheet of parchment paper, spreading them out quickly to cool. Sprinkle with a pinch of flaky sea salt.
Set a heatproof bowl over a saucepan of barely simmering water to create a double boiler. Add the chopped bittersweet chocolate and stir occasionally until completely melted and smooth. The chocolate should not exceed 50C/120F.
Remove the bowl from the heat. Vigorously whisk in the room-temperature tahini, creme fraiche, sifted cocoa powder, vanilla extract, and fine sea salt until the mixture is thick, smooth, and emulsified.
In a separate clean mixing bowl, whip the cold heavy cream until soft peaks form. Do not over-whip, or it will be difficult to fold into the dense chocolate mixture.
Add one-third of the whipped cream to the heavy chocolate tahini mixture. Fold vigorously to lighten the base. This step prevents the rest of the cream from deflating.
Gently fold the remaining whipped cream into the lightened chocolate base in two additions. Use a large silicone spatula, scraping the bottom and sides of the bowl, until no white streaks remain.
Divide the mousse evenly among 4 serving glasses or ramekins. Cover each with plastic wrap and refrigerate for at least 4 hours to set.
Before serving, break up the cooled candied cacao nibs and scatter them generously over the chilled mousse.
Chef's Notes
- The quality of your tahini will make or break this dessert. Look for Lebanese or Israeli brands that pour smoothly. If your tahini is dry and pasty, the mousse will seize.
- Creme fraiche acts as a sophisticated counterpoint here. Its cultured tang balances the bitterness of the chocolate and cuts through the heavy fat of the tahini.
- When candying cacao nibs, watch closely as the residual heat will continue to cook the sugar. Transferring them quickly to parchment stops the caramelization process before they burn.
Storage
Refrigerator: 3 days — Cover tightly with plastic wrap to prevent the mousse from absorbing refrigerator odors.
