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
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.
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 TRAYBAKE
Try this tahini-flavoured twist on the classic brownie, full of nuts and dried fruit. They're even more delicious served warm with vanilla ice cream
Provided by Janette White
Categories Dessert
Time 55m
Yield Cuts into 12
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Melt the chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water. Remove from the heat and leave to cool slightly. Or, do this in 20-second bursts in the microwave.
- Mix the flour and baking powder together in a medium bowl, then stir in the walnuts, dried fruit and a pinch of salt. Beat the butter and brown sugar together in a separate bowl until light and fluffy using an electric whisk. Beat in the eggs, one at a time, adding 1 tbsp of the flour mix with each addition to stop the wet ingredients from curdling.
- Beat the cooled melted chocolate into the wet ingredients until fully incorporated. Mix in the tahini, then gently fold in all of the flour mixture, being careful not to knock out the air.
- Tip the batter into the tin, level with a spatula and bake for 30-35 mins, or until set with a definite wobble in the middle. Leave to cool for 20 mins in the tin. Lift out of the tin onto a wire rack using the parchment to help and leave to cool completely (the brownie will firm up as it cools). Cut into 12 squares and serve with ice cream, if you like. Will keep in an airtight container for three days.
Nutrition Facts : Calories 311 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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