Chocolate Tahini Mousse Recipes

CHOCOLATE TAHINI CAKE WITH TAHINI FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and line the bottoms of two 8-inch cake pans with nonstick cooking spray and set aside.
• In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. In a separate medium bowl, whisk together the milk, tahini, oil, vanilla and eggs. Add the wet ingredients to the dry ingredients and stir to combine. Whisk in the coffee.
• Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 28 minutes. Let cool in the pans on a rack for 10 minutes and then remove to the rack to cool completely.
• For the frosting: In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and tahini until creamy. Gradually add the confectioners' sugar and mix to combine. Mix in the vanilla, cinnamon and salt.
• Put one cake layer on a serving plate and top with some of the frosting, then top with the second cake layer. Frost the top and sides of the cake and serve at room temperature.

CHOCOLATE TAHINI SPREAD

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.

TAHINI CHOCOLATE CAKES

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.

CHOCOLATE TAHINI PUDDING

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.

THE BEST CHOCOLATE MOUSSE

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)