Rich. Velvety. Irresistible. A silky, smooth, and deeply satisfying dessert that combines deep cocoa with the nutty finish of raw tahini. Lighter than it looks, more indulgent than you expect — and ready with just four ingredients. Top with a pinch of sea salt and try not to eat it straight from the bowl.
100g dark chocolate (at least 60% cocoa for best results) 3 tbsp raw tahini 1 cup (250ml) heavy whipping cream, very cold Optional: a pinch of sea salt on top
Directions:
Melt: Break the chocolate into pieces and melt in a microwave in 30-second pulses, or using a double boiler.
Combine: Stir the raw tahini into the melted chocolate until the mixture is smooth and glossy. Set aside to cool slightly — it should be warm, not hot.
Whip: In a separate bowl, whip the heavy cream until stiff peaks form.
Fold: Gently fold the chocolate-tahini mixture into the whipped cream using a spatula. Move slowly to keep the mousse light and airy — do not overmix.
Chill: Spoon the mousse into small glasses or bowls. Refrigerate for at least 2 hours to set.
Serve: Top with a tiny pinch of sea salt, some crushed nuts, or a drizzle of tahini before serving.
Tip: This mousse pairs perfectly with berries, chopped almonds, or an extra drizzle of tahini.
