Tideford Organics’ Vegan Chocolate + Miso Mousse with Sesame Brittle
By Tideford Organics
Published on 27 April 2022
Everyone
deserves a treat, and when it’s as simple as this why resist! Like salted
caramel, miso and dark chocolate in this vegan recipe is a match made in
heaven.Time and servings
40 minsTotal time
30 minsPrep time
10 minsCooking time
Ingredients
- 0.5 tbsp of white miso, (for the mousse)
- 50 g of sesame seeds, (for the sesame brittle)
- 200 g of dark chocolate, (for the mousse)
- 70 g of medjool pitted dates, (for the mousse)
- 250 ml of coconut cream, (for the mousse)
- 150 g of caster sugar, (for the sesame brittle)
Method
Step 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.Step 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.Step 3
Add the melted chocolate to the coconut cream. Blitz for a further 1-2 mins until bubbly.Step 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.Step 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.Step 6
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.Step 7
Tip the caramel onto your prepared greaseproof and quickly spread out into a thin sheet. Set aside and allow the brittle to cool.Step 8
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.