Chocolate mousse with tahini cream and sesame brittle

Instructions

1. Step 1

   Melt the two chocolates and butter together gently in a bain marie

2. Step 2

   In a bowl, whisk together the egg yolks and sugar until they look pale and foamy and the mixture forms a ribbon when lifted

3. Step 3

   On medium speed, whisk the 6 egg whites together in a bowl with the lemon juice and salt until they are ‘barely soft peaks’ - the lemon juice helps stabilise the egg whites

4. Step 4

   Pour the melted chocolate mixture into the egg yolks and sugar and whisk to combine

5. Step 5

   Fold the whipped egg whites into the mixture in 3 additions, making sure not to over mix

6. Step 6

   Divide into 4-6 serving dishes (depending on size), cover and refrigerate for at least 4 hours but ideally overnight

7. Step 7

   To make the brittle, heat the caster sugar in a heavy-based saucepan over medium heat until melted, then pour in the sesame seeds. Tip out onto a baking tray lined with greaseproof paper and leave to cool

8. Step 8

   To make the tahini cream, whip together the cream, icing sugar and vanilla until the ‘barely soft peaks’ stage. Whisk in the tahini until just combined

9. Step 9

   To serve, remove the mousses from the fridge 30 minutes before serving, then top them with generous spoonfuls of the cream. Break the brittle into shards and use to garnish