Black-bottom Chocolate Mousse Pie

Since Thanksgiving is almost upon us and pie season is here, I decided to make my favorite dessert for the holiday: Chocolate Mousse Pie. This is a mash-up of recipes from my 100 Cookies book: the pie crust from French Silk Pie Bars [#63], the chocolat…

Black-bottom Chocolate Mousse Pie

Since Thanksgiving is almost upon us and pie season is here, I decided to make my favorite dessert for the holiday: Chocolate Mousse Pie. This is a mash-up of recipes from my 100 Cookies book: the pie crust from French Silk Pie Bars [#63], the chocolate ganache from the Banana Crunch Blondies [#37], and the chocolate mousse filling from the Mud Pie Bars [#64]. This pie is also inspired by Erin McDowell’s newest cookbook, How to Pie, which features: “ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini.” I borrowed her Mascarpone Whipped Cream for this pie, and will maybe always make whipped cream with mascarpone now? It’s incredible.  A few things: *My book comes up as unavailable online at most book sellers, alas. First, thank you to everyone who has purchased it! It has sold out again, and I am flabbergasted. It has also been reprinted yet again, and should be hitting stores soon, in time for the holidays!  *Thank you to everyone who voted […]

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Classic Chocolate Mousse

Classic chocolate mousse makes any dinner feel a little more fancy. It’s great for a dinner party because it looks so pretty, everyone gets their own serving, and you can make it ahead. Continue reading “Classic Chocolate Mousse” »

Classic chocolate mousse makes any dinner feel a little more fancy. It's great for a dinner party because it looks so pretty, everyone gets their own serving, and you can make it ahead.

Continue reading "Classic Chocolate Mousse" »

Chocolate Tahini Blender Mousse

Thanks to KitchenAid for sponsoring this post I’ve been making a version of this blender mousse since I was a kid! I think my mum always let me and my brother make it because it’s incredibly easy to do and would satisfy our chocolate cravings since it’s so rich. All you need to do is heat the cream up and blend everything together until smooth, then chill it for a bit. It’s really more of a chocolate pot de crème but the super high speed blitzing action of the KitchenAid blender actually incorporates lots of tiny bubbles into the mixture meaning it has a lighter, moussier texture than a standard, custardy chocolate pot. I’ve changed the recipe slightly to make it more ‘grown-up’, adding tahini for an extra creaminess and bitter, toasty edge. I also switched the chocolate from a semi-sweet (~54% cocoa) to a bittersweet (70%) although you can use whichever chocolate you prefer here. I think even a milk or white chocolate would work well and would suit for a sweeter dessert. By using a darker chocolate, I made up for the increased bitterness by making a very quick & simple sesame brittle to serve with the mousse. […]

The post Chocolate Tahini Blender Mousse appeared first on Izy Hossack – Top With Cinnamon.

four glasses of chocolate mousse with sesame brittle on top

Thanks to KitchenAid for sponsoring this post

I’ve been making a version of this blender mousse since I was a kid! I think my mum always let me and my brother make it because it’s incredibly easy to do and would satisfy our chocolate cravings since it’s so rich. All you need to do is heat the cream up and blend everything together until smooth, then chill it for a bit.

overhead of a glass of chocolate tahini mousse with a spoonful taken out

It’s really more of a chocolate pot de crème but the super high speed blitzing action of the KitchenAid blender actually incorporates lots of tiny bubbles into the mixture meaning it has a lighter, moussier texture than a standard, custardy chocolate pot.

I’ve changed the recipe slightly to make it more ‘grown-up’, adding tahini for an extra creaminess and bitter, toasty edge. I also switched the chocolate from a semi-sweet (~54% cocoa) to a bittersweet (70%) although you can use whichever chocolate you prefer here. I think even a milk or white chocolate would work well and would suit for a sweeter dessert.

a cluster of glasses of chocolate tahini mousse with a bowl of creme friache, sesame brittle and a vase of flowers

By using a darker chocolate, I made up for the increased bitterness by making a very quick & simple sesame brittle to serve with the mousse. Just sesame seeds and sugar are needed, caramelised on the stove and rolled into a thin sheet. A few shards of that plus a dollop of tangy crème fraiche on top of each cup and you’re good to go.

Chocolate Tahini Blender Mousse

Chocolate Tahini Blender Mousse

Yield: serves 6
Prep Time: 5 minutes
Additional Time: 1 hour
Total Time: 1 hour 5 minutes

Ingredients

  • 175g (6.25 ounces) dark chocolate, I like 70% here
  • 4 tablespoons tahini
  • 1 medium egg
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 285ml (1 cup plus 2 tablespoons) single cream
  • Sesame brittle and crème fraiche, to serve

Instructions

    Roughly chop the chocolate and add to the jug of your KitchenAid blender along with the tahini, egg, vanilla and salt. Put on the lid and blend together on a low speed for 30 seconds to help chop the chocolate up even more.

    Place the cream into a small pot and heat on a low heat until just gently steaming. Remove from the heat. Turn the blender on to a low speed (1 or 2) and open the plastic fill cap of the blender lid – carefully but quickly pour in the hot cream then replace the plastic fill cap to prevent spillage.
    Turn the blender up to high speed and blitz until uniform in colour throughout – you may need to stop the blender to scrape down the sides of the jug with a spatula to make sure everything is mixed.

    Divide the mixture between 6 small glasses or ramekins and chill for at least 2 hours until completely cool and set. Top with a dollop of crème fraiche and some sesame brittle (recipe below).



Sesame Brittle

Sesame Brittle

Ingredients

  • 80g (1/2 cup) sesame seeds
  • 100g (1/2 cup) granulated sugar

Notes

  1. Cut two pieces of baking paper about the size of a baking tray and set aside.
  2. Add the sesame seeds to a large, light-coloured frying pan and set over a medium heat. Stir until the sesame seeds just start to colour. Add the sugar to the pan and shake the pan back and forth to make the sugar spread out in an even layer. Let sit over a medium heat without stirring until the sugar starts to melt. Once the liquid sugar starts to colour, gently stir together to coat all of the sesame seeds.
  3. Pour out onto one piece of baking paper and place the other piece of baking paper on top. Use a rolling pin to roll the candy out into a thin, even layer. Let cool before peeling away the baking paper and breaking up into small pieces.

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