Chocolate and miso mousse with sesame brittle

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Vegan chocolate and miso mousse served with sesame brittle


For the chocolate & miso mousse: 

  • 200g dark chocolate 
  • 70g Medjool pitted dates
  • 250ml pack coconut cream
  • ½ tbsp Tideford white miso

For the sesame brittle: 

  • 50g sesame seeds
  • 150g caster sugar


  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. 
  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).
Serves 4

Recipe courtesy of Tideford Organics. Follow them on Facebook and Twitter.


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