- Melt the chocolate over a bain-marie.
- Put the dates, miso and 100ml cold water into a blender. Blitz until only small flecks of dates remain. Add the coconut cream and blitz for approx 2-3 mins, until its smooth.
- Add the chocolate to the coconut cream. Blitz for a further 1-2 mins until its bubbly.
Run the mousse through a sieve. Pour it into four moulds (or drinking glasses). Transfer to the fridge for 3-4 hours, until set. - Meanwhile, line a baking tray with greaseproof paper. Add the sesame seeds to a non-stick saucepan. Toast over a medium-high heat for 2mins, until its golden brown. Stir or toss occasionally. Tip the seeds into a bowl or mug.
- Add the sugar to saucepan. Warm over a low heat for 2-3 mins. Do not stir the sugar. When the caramel is amber in colour, stir in your sesame seeds. Don’t stir the caramel as this will cause it to clump. If necessary, gently swirl the sugar around and move the saucepan so that the heat is directed to a particular area. The brittle will keep in an air-tight container for 1-2 weeks.
- Tip the caramel onto your prepared greaseproof and quickly spread out into a thin sheet. Set aside and allow the brittle to cool.
When you’re ready to serve the dessert, smash the brittle into shards
Duration It takes 12 mins to prepare and 3.40mins to cook
Ingredients (Organic) For a serving of 4 people.
For Sesame Brittle:
50g sesame seeds
150g caster sugar
For Chocolate and Miso Mousse:
200g dark chocolate
70g Medjool pitted dates
250ml pack coconut cream
½ tablespoon white miso