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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 549 kcal
- Protein
- 9 g
- Carbohydrates
- 35 g
- Fat
- 44 g
- Fiber
- 9 g
- Sugar
- 18 g
- Sodium
- 337 mg
- Saturated Fat
- 22 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 58 mg
- Potassium
- 556 mg
- Calcium
- 160 mg
- Iron
- 7.4 mg
- Magnesium
- 156 mg
- Phosphorus
- 349 mg
- Zinc
- 2.9 mg
- Vitamin A
- 186 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.25 mg
- Niacin
- 1.6 mg
- Folate
- 22 mcg
- Water
- 46 g
- Alcohol
- 0 g
- Caffeine
- 53 mg
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Chocolate tahini mixture becomes grainy, stiff, or greasy
Cause: The chocolate seized due to temperature shock from cold creme fraiche, or the tahini separated
Fix: Vigorously whisk in a tablespoon of boiling water or warm cream until the emulsion comes back together
Prevention: Ensure all mix-ins, especially creme fraiche, are at room temperature before adding to melted chocolate
Mousse feels heavy and dense rather than airy
Cause: Cream was over-whipped to stiff peaks or folded too aggressively
Fix: Cannot be fixed once mixed, but will still taste delicious as a dense pot de creme style dessert
Prevention: Whip cream only to soft, drooping peaks and fold with a gentle, sweeping motion
Cultural Context
This recipe represents a beautiful marriage of traditional French pastry technique and Levantine flavor profiles. By swapping out some of the traditional dairy fats for sesame paste, the dish gains an intense, savory, and roasted dimension that elevates standard dark chocolate into a more complex, adult dessert.
