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. 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.
- 175 g (6.25 ounces) dark chocolate, I like 70% here
- 4 tablespoons tahini
- 1 medium egg
- 1 teaspoon vanilla extract
- Pinch of salt
- 285 ml (1 cup plus 2 tablespoons) single cream
- Sesame brittle and crème fraiche , to serve
- 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).
- 80 g (1/2 cup) sesame seeds
- 100 g (1/2 cup) granulated sugar
- Cut two pieces of baking paper about the size of a baking tray and set aside.
- 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.
- 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.