- For the chocolate mousse:
- 200g dark chocolate
- 70g Medjool pitted dates
- 250g coconut cream
- ½ tablespoon Tideford white miso
- 50g sesame seeds (or toasted nuts)
- 150g caster sugar
Recipe & image by Tideford Organics.
* Makes small 4 mousses
1. Melt the chocolate over a bain-marie. 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.
2. Put the dates, miso and 100ml cold water into a blender. Blitz until only small flecks of dates remain. Add the coconut cream and blitz for approx 2-3 mins, until smooth.
3. Add the chocolate to the coconut cream. Blitz for a further 1-2 mins until bubbly.
4. Run the mousse through a sieve. Pour it into four moulds (or drinking glasses). Transfer to the fridge for 3-4 hours, until set.
5. 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.
6. Add the sugar to saucepan, to make your caramel. Warm over a low heat for 2-3 mins. Do not stir, 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. When the caramel is amber in colour, stir in your sesame seeds.
7. Tip the caramel onto your prepared greaseproof and quickly spread out into a thin sheet. Set aside and allow the brittle to cool.
8. When you’re ready to serve the dessert, smash the brittle into shards (a rolling pin comes in handy for this).
9. The brittle will keep in an air-tight container for 1-2 weeks.