Chocolate Tahini Mousse

Method

To decorate (optional)

• 1)

  Some chunks of halawa

• 2)

  Chopped pistachios

• 3)

  Edible dried flowers

The chocolate base

• 1)

  In a medium heavy-based pot, whisk together egg yolks, 4 tbsp sugar, and 1.5 cups whipping cream.

• 2)

  Cook over a very low heat, stirring constantly, until mixture is thick and coats the back of spoon, 3 to 4 min MAX (do not boil).

• 3)

  Remove from heat and strain into a bowl to remove any lumps.

• 4)

  Whisk in 1 tspn vanilla then the COOLED melted chocolate.

• 5)

  Chill until cool.

The whipped cream

• 1)

  With an electric mixer, using the whisk attachment, whip remaining cream with 1 tspn vanilla and remaining sugar until stiff peaks form.

• 2)

  Stir 1/3 of whipped cream into the cooled chocolate mixture to soften then gently fold in the rest with a rubber spatula or a large metal spoon.

• 3)

  Be careful not to over-mix so you don’t deflate the mousse.

• 4)

  Transfer into a serving dish (or dishes) then chill, covered, for at least 1 hour.

• 5)

  Bring to room temperature before serving.

• 6)

  Decorate with halawa, pistachio and dried flowers or simply with some berries.

• 7)

  The mousse lasted (well covered) for 4 days in the fridge and it was still delicious.