Dark chocolate and tahini give this mousse a rich, slightly nutty flavor. Fresh orange segments and thin sesame brittle add tartness and crunch with every spoonful.
Tahini is ground sesame seed with a distinctive, slightly bitter, nutty flavor. In this mousse, it rounds out the dark chocolate without making the dessert overly sweet. Use smooth tahini that has been stirred well; any oil that has risen to the top of the jar should be mixed back in. Chocolate with around 65 to 70 percent cocoa gives enough bitterness to balance the tahini and cream. With a much higher cocoa percentage, the mousse will be firmer and less sweet, so taste a small piece of chocolate before you start if you like.
The mousse gets its lightness from whipped cream, not egg whites. Whip the cream to soft peaks: it should just hold its shape but still move easily. Let the melted chocolate cool a little before stirring in the tahini. If the mixture is too warm, the cream will lose volume; if it is too cold, the chocolate can set quickly as you mix. Stirring a little of the whipped cream into the chocolate base lightens it, making it easier to gently fold in the rest with a spatula.
Orange adds fresh acidity and juiciness to balance the creamy mousse. Cut the segments from between the membranes if you want neat, tender pieces; for a simpler dessert, you can also cut the orange into small pieces and remove some of the white pith if you like. Oranges are often a convenient choice in winter, but the mousse itself isn’t tied to a particular season. Mandarins work too, though the segments are smaller and usually a little sweeter. Add the fruit just before serving so its juice doesn’t make the mousse watery.
The sesame brittle is meant to be thin: even a small amount gives a distinct crunch alongside the soft mousse. Toast the sesame seeds briefly and keep an eye on them, as they color quickly. Pour the hot sugar mixture onto parchment paper and let it cool completely before breaking it up. Handle the caramel carefully; it is much hotter than boiling water. It’s best to make the brittle on the day you plan to serve it, as moisture from the air and the fruit will make it less crunchy over time.
You can portion the mousse into glasses or bowls ahead of time and leave it to set, covered, in the refrigerator; then all you need to do at serving time is add the fruit and brittle. Keep the mousse chilled and serve it within two days. Take the portions out of the refrigerator shortly before eating, so the texture is creamy but the mousse stays firm. A small cup of strong coffee goes well with the chocolate, while extra orange segments make the dessert feel lighter.
Finely chop the chocolate and melt it in a double boiler or in short intervals in the microwave. Stir in the tahini and salt, and let the mixture cool until lukewarm.
Whip the heavy cream in a large bowl to soft peaks. Stir about a third of the cream into the chocolate mixture to loosen it. Gently fold in the rest in two additions.
Divide the mousse among four glasses or bowls. Cover and leave to set in the refrigerator for at least 4 hours.
Toast the sesame seeds in a dry skillet over medium-low heat until fragrant. Transfer them to a plate. Line a heatproof board or baking sheet with parchment paper.
Heat the sugar in a small, clean pan over medium-low heat until it melts and turns amber; don’t stir, but gently swirl the pan if needed. Remove from the heat, stir in the sesame seeds, and pour the caramel in a thin layer onto the parchment paper. Let it cool completely, then break it into small pieces.
Peel the oranges and cut the segments from between the membranes, or cut them into small pieces. Just before serving, divide the fruit over the mousse and insert pieces of sesame brittle.
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