tahini mousse with chocolate ganache

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is a decadent dessert recipe for a fluffy, airy, rich tahini mousse. It’s filled in individual jars, layered with a fudgy layer of bittersweet chocolate ganache and topped with chocolate shavings.

  • Author: Indi Hampton
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 7
  • Category: Dessert
  • Cuisine: American


  • 2 tbsp cold water

  • 1/2 tsp gelatin

  • 2 cups heavy cream

  • 6 large egg yolks

  • 1/2 cup sugar

  • 1/2 tsp kosher salt

  • 1/2 cup tahini, well mixed

  • 1 tsp vanilla

  • 3/4 cup bittersweet chocolate, finely chopped

  • 3/4 cup heavy cream

  • chocolate shavings, for garnish


  1. Place water in a small glass bowl then sprinkle gelatin evenly over the surface. Set aside to bloom.
  2. 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.
  3. 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.
  4. 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.
  5. Take the cream out of the fridge and whip it up to medium stiff peaks, about 20 seconds. 
  6. Scoop about a cup of whipped cream into the tahini base and stir gently to lighten the mixture. Use a wide spatula to gently fold a third of the whipped cream into the tahini base. Repeat two more times until all of the whipped cream has been incorporated and no streaks remain. 
  7. Use an ice cream scoop or spoon (or piping bag if you’re feeling fancy) to divide mousse among seven 8-ounce jars or ramekins. Briefly whisk the chocolate ganache to loosen, then pour on top of each mousse. Cover with plastic wrap, and refrigerate at least 4 hours until cold and set.
  8. When ready to eat, garnish with chocolate shavings and serve.


Mousse can be kept for up to 4 days, covered, in the refrigerator.