Ingredients - Serves (4)
FOR THE MOUSSE
- 200g dairy-free dark chocolate
- 70g Medjool pitted dates
- 250ml coconut cream
- ½ tbsp Tideford Fresh White Miso
FOR THE SESAME BRITTLE
- 50g sesame seeds
- 150g caster sugar
Chocolate + Miso Mousse with Sesame Brittle
Posted on 21st August 2019
This indulgent dairy-free chocolate mousse is super simple to make and perfect for a midweek treat.
- Melt the chocolate over a bain-marie.*
- Put the dates, miso and 100ml of cold water into a blender. Blitz until only small flecks of dates remain. Add the coconut cream and blitz for 2-3 mins, until smooth.
- Add the chocolate to the coconut cream. Blitz for a further 1-2 mins until bubbly.
- Run the mousse through a sieve. Pour it into four moulds (or drinking glasses). Transfer to the fridge for 3-4 hours, until set.
- Meanwhile, line a baking tray with greaseproof paper. Add the sesame seeds to a non-stick saucepan. Toast over a medium-high heat for 1-2mins, until golden brown. Stir or toss occasionally. Tip the seeds into a bowl or mug.
- Add the sugar to a saucepan. Warm over a low heat for 2-3 mins. Do not stir the sugar.** When the caramel is amber in colour, stir in your sesame seeds.
- Tip the caramel onto your prepared greaseproof and quickly spread out into a thin sheet. Set aside and allow the brittle to cool.
- When you’re ready to serve the dessert, smash the brittle into shards (a rolling pin comes in handy for this) and place on top of the mousse.
*A bain-marie is made by placing a dry, heatproof bowl over a saucepan of simmering water. The heat causes the chocolate to melt. Do not let the water touch the bottom of the bowl or mix with the chocolate. Alternatively, put the chocolate in a microwavable bowl and blitz for 20 second bursts, until melted.
** Don’t stir the caramel as this will cause it to clump. If necessary, gently swirl the sugar around and move the saucepan so that the heat is directed to a particular area. The brittle will keep in an air-tight container for 1-2 weeks.
With thanks to Francesca Didymus for the recipe.