Chocolate mousse with sesame brittle

  • Prep: 10m
  • Cook: 4hr
  • Serves: 4

With its subtler flavour white miso lends itself to the richness of chocolate. You really need a good quality dark chocolate here to balance the salty miso. Using a blender will help you to get a smooth, mousse-like consistency. Watch the caramel carefully, it can quickly change from amber to a bitter, burnt caramel. If you don’t have sesame seeds, toasted, chopped nuts work well too.


  1. Melt the chocolate over a bain-marie.
  2. 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 smooth.
  3. Add the chocolate to the coconut cream. Blitz for a further 1-2 mins until bubbly.
  4. Run the mousse through a sieve. Pour it into four moulds (or drinking glasses). Transfer to the fridge for 3-4 hours, until set.
  5. Meanwhile, line a baking tray with greaseproof paper. Add the sesame seeds to a non-stick saucepan. Toast over a medium-high heat for 1-2mins, until golden brown. Stir or toss occasionally. Tip the seeds into a bowl or mug.
  6. 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.
  7. Tip the caramel onto your prepared greaseproof and quickly spread out into a thin sheet. Set aside and allow the brittle to cool.
  8. When you’re ready to serve the dessert, smash the brittle into shards (a rolling pin comes in handy for this).


All to be sourced organic where possible

  • Chocolate & Miso Mousse:
  • 200g dark chocolate
  • 70g Medjool pitted dates
  • 250ml pack coconut cream
  • ½ tablespoon white miso
  • Sesame Brittle:
  • 50g sesame seeds
  • 150g caster sugar

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Tideford Organic

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