TAHINI CHOCOLATE CAKES
These luxurious tahini chocolate cakes from the cookbook "Smashing Plates" by Maria Elia are served with crème fraîche, dusted with lime zest, and are ideal for those seeking to indulge their sweet tooth with something small and fudgy.
Provided by Florence Fabricant
Categories dessert
Time 40m
Yield 6 or more cakes
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Use butter to grease 6 half-cup muffin molds or similar, or use smaller molds. Dust molds with cocoa and sprinkle the sesame seeds in the bottom of each. Sift together remaining 1/3 cup cocoa with the flour and a pinch of salt. Set aside.
- Melt chocolate and remaining 10 tablespoons butter in a heatproof bowl over simmering water, or in a small, heavy saucepan on very low heat. (Watch carefully if using a saucepan.) When almost completely melted, remove from heat and stir until smooth. Set aside.
- Using a whisk or electric beater, whisk eggs and sugar together until pale and fluffy, about 5 minutes. Stir a little of this mixture into the tahini to lighten it, then stir the tahini into the egg mixture. Stir in the cooled chocolate mixture. Fold in the cocoa mixture.
- Pour the batter into the molds and set molds on a baking sheet. Place in the oven and bake 12 to 14 minutes, less for smaller molds. A skewer or toothpick inserted in the middle should not come out clean.
- Cool 20 minutes or more before unmolding. Dust tops with lime zest and serve with crème fraîche or ice cream.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 20 grams, Carbohydrate 61 grams, Fat 46 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 22 grams, Sodium 113 milligrams, Sugar 40 grams, TransFat 1 gram
CHOCOLATE TAHINI MOUSSE
Dense and very creamy, this dark chocolate mousse has pockets of sesame tahini swirled through it, weaving a nutty flavor into the bittersweet. The candied cacao nibs add a piquant, caramelized crunch. But feel free to skip them, and simply sprinkle plain nibs on top of the mousse. Or substitute another crunchy topping, such as chopped, toasted almonds or walnuts, or sesame brittle.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make the cream for the chocolate mousse: Using an electric mixer fitted with a whisk or beaters, combine 3/4 cup cream, confectioners' sugar, vanilla and salt. Whip to medium-firm peaks, then transfer whipped cream to a bowl and refrigerate until ready to finish the mousse in Step 6.
- Prepare the tahini mousse: In the same mixer bowl (no need to wipe it out), combine confectioners' sugar, tahini, crème fraîche, vanilla extract and salt. Beat everything together until smooth, scraping the sides of the bowl as necessary.
- Reduce mixer speed to low and slowly beat in cream until the tahini mousse thickens. It will be thinner than whipped cream but should still mound on a spoon. Refrigerate while you finish preparing chocolate mousse.
- Place chocolate in a small bowl. Melt in the microwave in 30-second bursts, stirring after each burst. Heat an inch of water in a medium pot over medium-high until simmering. (Alternatively, put chocolate into a large heatproof bowl and place it over the simmering water. Stir chocolate occasionally with a silicone spatula until it melts.)
- Remove bowl of melted chocolate from the pot. Pour in remaining 1/4 cup cream, and let sit for 1 minute. Whisk until smooth.
- Using a rubber spatula, fold in 1/3 of the prepared whipped cream into the chocolate mixture, then fold in remaining whipped cream.
- Gently fold tahini mousse into chocolate mousse, leaving very visible streaks. Place mixture in serving bowls or ramekins, and chill until firm, at least 2 hours and up to 2 days.
- As mousse sets, make the candied cacao nibs (if using): Heat oven to 325 degrees, and line a rimmed baking sheet with parchment paper. In a small pot, bring sugar and 1/4 cup/60 milliliters water to a boil, and simmer, stirring, until sugar has completely melted, 2 to 4 minutes. Remove from heat and stir in cacao nibs.
- Spread nibs in an even layer on prepared baking sheet. Bake until dry and crunchy, about 20 minutes, stirring halfway through. Let cool completely.
- Spoon nibs, if using, on top of mousse, sprinkle with flaky sea salt, and serve.
CHOCOLATE TAHINI CAKE WITH TAHINI FROSTING
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and line the bottoms of two 8-inch cake pans with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. In a separate medium bowl, whisk together the milk, tahini, oil, vanilla and eggs. Add the wet ingredients to the dry ingredients and stir to combine. Whisk in the coffee.
- Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 28 minutes. Let cool in the pans on a rack for 10 minutes and then remove to the rack to cool completely.
- For the frosting: In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and tahini until creamy. Gradually add the confectioners' sugar and mix to combine. Mix in the vanilla, cinnamon and salt.
- Put one cake layer on a serving plate and top with some of the frosting, then top with the second cake layer. Frost the top and sides of the cake and serve at room temperature.
CHOCOLATE TAHINI SPREAD
Want a virtuous alternative to chocolate hazelnut spread? Tahini-tella is made with dark chocolate and tahini and makes morning toast into a no-guilt treat! I love to spread this on sourdough toast, then top with sliced banana and a sprinkling of cinnamon and sesame seeds.
Provided by Diana Moutsopoulos
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Place chocolate and olive oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and set aside.
- Combine tahini, honey, and cinnamon in a bowl. Stir in melted chocolate mixture until smooth and well combined. Refrigerate spread until set and spreadable, about 15 minutes.
Nutrition Facts : Calories 164.6 calories, Carbohydrate 10.7 g, Cholesterol 0.2 mg, Fat 13.3 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 15.7 mg, Sugar 7.3 g
CHOCOLATE TAHINI PUDDING
Not having an oven in my present home made me come up with a twist to an otherwise good - but plain - chocolate pudding. If you are not a big fan of tahini, reduce the amount by half.
Provided by chocomonster
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan. Stir in milk. Bring to a boil over medium heat and cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 5 minutes. Remove from heat. Add tahini and vanilla extract; stir well.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 39.6 g, Cholesterol 13.4 mg, Fat 5.9 g, Fiber 1.7 g, Protein 7 g, SaturatedFat 2.7 g, Sodium 147.1 mg, Sugar 33.1 g
More about "chocolate tahini mousse food"
TAHINI MOUSSE WITH CHOCOLATE GANACHE - WITH SPICE
From withspice.com
Reviews 1Category DessertCuisine AmericanTotal Time 4 hrs 20 mins
- Place water in a small glass bowl then sprinkle gelatin evenly over the surface. Set aside to bloom.
- In the bowl of a stand mixer fitted with a whisk attachment, beat heavy cream until it holds soft peaks. Place the bowl along with the whisk attachment (tossed in the bowl) in the refrigerator until the base is ready, at which point you’ll whip it very briefly to medium peaks.
- To make the ganache, place chocolate in a heatproof bowl. Heat cream in a small saucepan over medium heat until small bubbles appear along the edges of the pan (just before it fully simmers). Pour the hot cream over the chocolate. Let stand for 2 minutes, then whisk until melted and completely smooth. Set aside to cool while you make the tahini base.
- Fill a small saucepan with a few inches of water, bring to a boil and reduce to a gentle simmer. Set a heatproof bowl over the saucepan, making sure it doesn’t touch the water, then add egg yolks, sugar and salt. Whisk the mixture constantly until the sugar has dissolved, the yolks have lightened, and the mixture reaches 160°F, about 5 minutes. Remove from heat and whisk in the bloomed gelatin, tahini and vanilla. Strain through a fine mesh sieve to remove any pieces of cooked egg, and set aside briefly.
CHOCOLATE TAHINI BLENDER MOUSSE - IZY HOSSACK - TOP WITH ...
From topwithcinnamon.com
4.6/5 (5)Total Time 1 hr 5 minsCategory MiscCalories 114 per serving
- 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).
CHOCOLATE TAHINI MOUSSE WITH POMEGRANATE & PISTACHIOS ...
From abbeyskitchen.com
5/5 (2)Total Time 20 minsCategory DessertCalories 385 per serving
- Place the coconut milk in the fridge overnight to separate the solids from the liquid. Remove from the fridge, flip over and open up the bottom of the can (the solids will have solidified on the top). Discard the liquid, and place the coconut cream in a bowl. Using electric beaters, beat the cream until fluffy and light. Add in the coconut sugar, pomegranate molasses, vanilla, and salt, and beat until well combined.
- Fill a medium pot an inch high with water. Place the pot on the burner over medium heat and bring the water to a gentle simmer. Place the Green & Black’s chocolate and tahini in a large heat-proof bowl and set over a pot. Let the chocolate melt, stirring often until smooth and melted.
- Divide between four small serving dishes and top with pistachios, pomegranate and chocolate curls. Enjoy!
TAHINI CHOCOLATE AVOCADO MOUSSE WITH CARDAMOM WHIPPED ...
From whatjewwannaeat.com
5/5 (2)Category DessertCuisine JewishTotal Time 10 mins
- In a food processor, combine the avocado flesh, melted chocolate, cocoa powder, milk, date syrup, vanilla, tahini paste and salt. Puree until all the ingredients are combined and creamy.
- Spoon the mousse into four small dishes/ramekins (you can even use wine glasses!) and chill for at least two hours.
- To make whipped cream, beat the cream with a hand mixer (start on low, work up to high speed) in a large bowl until soft peaks start to form. Add powdered sugar and cardamom, and whip until you have whipped cream!
CHOCOLATE TAHINI MOCHA MOUSSE W/COCONUT BUBBLE MILK ...
From halfbakedharvest.com
Reviews 52Category DessertCuisine American, Greek, MediterraneanTotal Time 1 hr 5 mins
- Start out by making the bubble milk. In a sauce pot combine the coconut milk, 1/4 cup water, the sugar (I used 2 tablespoons coconut sugar) and vanilla bean + seeds. Bring the mixture to a boil, add the boba pearls and reduce the heat to a simmer. Simmer 15 minutes, then taste one boba and make sure it is soft in the middle. Once soft remove from the heat and add the vanilla extract. Allow the boba milk to sit for another 15 minutes.
- After 15 minutes if the boba milk seems too thick add 1/4 cup more water. Divide the boba milk among 4 glasses. Place in the fridge.
- While the boba is cooling make the mousse. In a microwave safe bowl add the chocolate, butter and 1 tablespoon water. Microwave on 30 second intervals, stirring after each, until melted and smooth. Set aside to cool.
- In a small sauce pan whisk together the egg yolks, 2 tablespoons water and the sugar. Place on the stove over medium-low heat and stir constantly until the sauce thickens slightly and just coats the back of a spoon, about 2-3 minutes. Stir the melted chocolate into the egg mixture until completely smooth. If there are any clumps of egg, strain the mixture through a fine mesh stainer. Stir in the tahini and coffee. Place in the fridge while you whip the cream.
EASY CHOCOLATE-TAHINI MOUSSE RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
CHILLED CHOCOLATE MOUSSE RECIPE - DR. OETKER
From oetker.ca
Servings 4Total Time 20 mins
NO-BAKE TAHINI CHOCOLATE MOUSSE PIE RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
TAHINI & DARK CHOCOLATE MOUSSE - IN JENNIE'S KITCHEN
From injennieskitchen.com
Servings 2Total Time 5 minsEstimated Reading Time 2 mins
LITTLE TAHINI AND MOLTEN CHOCOLATE MOUSSE TARTS WITH ...
From joanne-eatswellwithothers.com
Servings 12Estimated Reading Time 4 mins
TAHINI CHOCOLATE MOUSSE | GREEK FOOD - GREEK COOKING ...
From dianekochilas.com
NO-BAKE TAHINI CHOCOLATE MOUSSE PIE | EARTH EATS: REAL ...
From indianapublicmedia.org
DAIRY-FREE CHOCOLATE MOUSSE WITH TAHINI & ALMOND MILK ...
From dianekochilas.com
KETO TAHINI MOUSSE CAKE - FAMILY ON KETO
From familyonketo.com
Estimated Reading Time 4 minsCalories 189 per servingTotal Time 10 mins
- Press the dough in a 23 cm/9 inch diameter cake tray layered with a parchment paper and bake for 8 - 10 minutes in a preheated oven on 180 C/350 F.
- After baking the crust won't be firm, you will need to leave it to cool in the fridge for 15 minutes to become firm enough to put the mousse on top.
CHOCOLATE COFFEE TAHINI MOUSSE CUPS - BEAR NECESSITIES
From thebnecessities.com
Servings 2Estimated Reading Time 3 minsCategory DessertTotal Time 15 mins
CHOCOLATE TAHINI FLOURLESS TORTE - THE BEEKEEPERS KITCHEN
From thebeekeeperskitchen.com
Cuisine American, JewishEstimated Reading Time 4 minsCategory Dessert, SweetsTotal Time 50 mins
- Preheat oven to 350°. Prepare a 9 inch springform pan by lightly buttering the bottom and sides. Line bottom with parchment paper.
- Combine eggs, sugar, and salt in a stand-mixer. Beat on medium high speed until mixture is pale and thickens. About 6-8 minutes.
- While the eggs and sugar mix, combine the chocolate and 1½ sticks of butter in a heat-proof bowl. Place bowl over simmering water on the stove-top. Stir until melted.
CHOCOLATE AND TAHINI DESSERT RECIPE POTS - OLIVEMAGAZINE
From olivemagazine.com
Cuisine Middle EasternTotal Time 10 minsCategory Chef RecipesCalories 498 per serving
MUSHROOM SPIKED CHOCOLATE TAHINI MOUSSE - THE KOSMIC KITCHEN
From thekosmickitchen.com
Estimated Reading Time 3 mins
CHOCOLATE PEPPERMINT TAHINI COOKIES
From soomfoods.com
4/5 (3)Servings 12Cuisine AmericanTotal Time 50 mins
RAW CHOCOLATE AND TAHINI MOUSSE - WORDPRESS.COM
From weekendfeast.wordpress.com
Estimated Reading Time 40 secs
7 EASY MOUSSE RECIPES - THE COOKING FOODIE
From thecookingfoodie.com
5/5 (1)Servings 6Cuisine WorldCategory Desserts, No-Bake Desserts, Easy Recipes
15 VEGAN CHOCOLATE RECIPES - ONE GREEN PLANET
From onegreenplanet.org
Author Holly Woodbury
CHOCOLATE TAHINI MOUSSE | GREENSPOON
From greenspoon.co.ke
Estimated Reading Time 2 mins
NO-BAKE TAHINI CHOCOLATE MOUSSE PIE | KITCHEN VIGNETTES ...
From pbs.org
Estimated Reading Time 5 mins
YOTAM OTTOLENGHI TAHINI & CHOCOLATE TARTS | DINNER PARTY ...
From thehappyfoodie.co.uk
Servings 12Category Baking
THE CHOCOLATE MOUSSE THAT COULD ALSO BE A SAUCE - TELEGRAPH
From telegraph.co.uk
Is Accessible For Free TrueEstimated Reading Time 1 min
2 INGREDIENT CHOCOLATE TAHINI MOUSSE - SOOMFOODS.COM
From soomfoods.com
5/5 (5)Servings 4Cuisine FrenchTotal Time 4 hrs 10 mins
TAHINI MOUSSE PIE - I WILL NOT EAT OYSTERS
From iwillnoteatoysters.com
Reviews 8Category DessertServings 9Estimated Reading Time 4 mins
EASY CHOCOLATE-TAHINI MOUSSE RECIPE - YOUTUBE
From youtube.com
TAHINI MOUSSE & GINGER FLORENTINES | RECIPES | HIP AND HEALTHY
From hipandhealthy.com
CHOCOLATE TAHINI MOUSSE WITH POMEGRANATE & PISTACHIOS ...
From pinterest.ca
CHOCOLATE TAHINI MOUSSE WITH POMEGRANATE & PISTACHIOS ...
From pinterest.ca
CHOCOLATE MOUSSE HALVA - HALVANA | HUMMUS TAHINI HALVA
From halvana.com
DARK CHOCOLATE TAHINI MOUSSE WITH POMEGRANATES & PISTACHIOS
From foodgressing.com
YOTAM OTTOLENGHI’S RECIPES FOR VALENTINE’S DAY | FOOD ...
From theguardian.com
RECIPES – HALVANA
From halvana.com
CHOCOLATE HUMMUS RECIPE WITH TAHINI - FOOD RECIPE
From foodrecipe.news
CHOCOLATE TAHINI MOUSSE RECIPES
From tfrecipes.com
TAHINI AND CHOCOLATE MOUSSE - SUPERCHARGED FOOD
From superchargedfood.com
TAHINI CHOCOLATE AVOCADO MOUSSE RECIPE - RECIPEYUM
From recipeyum.com.au
SWIRLED CHOCOLATE TAHINI MOUSSE - THE BITERY
From thebitery.de
VEGAN CHOCOLATE MOUSSE WITH TAHINI & YUZU SPREAD
From carwari.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search