A little white miso gives dark chocolate extra depth. With airy cream, tangy crème fraîche and crisp sesame brittle, this dessert brings bitter, salty, creamy and crunchy together in one spoonful.
This mousse is all about contrast, without any one flavour overpowering the others. Dark chocolate brings bitterness and a full cocoa flavour; white miso adds a subtle salty, savoury depth. Choose chocolate with about 65 to 70 percent cocoa: it has enough character to stand up to the miso, but is still mild enough to pair with cream. White miso is usually milder and slightly sweeter than darker varieties. Don’t use a heaped spoonful: 15 grams is enough to deepen the chocolate without making the dessert taste like a savoury sauce.
The mousse gets its lightness from whipped cream, not egg whites. That keeps the method straightforward and gives it a soft, creamy texture. Heat only some of the cream until it’s hot; there’s no need to boil it. This helps the finely chopped chocolate melt evenly and the miso dissolve well. Then let the chocolate mixture cool until it’s still fluid but no longer warm. If it’s too hot, the whipped cream will deflate; if it has already set, it will be difficult to mix. Fold the cream in in two batches to keep the mousse light.
Sesame brittle gives a thin, crisp snap against the mousse. First let the sugar caramelise to an amber colour, then stir in the sesame seeds and a pinch of salt. Work quickly: caramel sets as soon as it cools. Spread it thinly on baking paper and let it cool completely before breaking it into pieces. Black sesame makes a striking colour contrast, but regular white sesame works just as well. Store the brittle in an airtight container in a dry place; moisture makes the caramel sticky. Break it into pieces just before serving.
The crème fraîche is more than a garnish: its fresh, slightly tangy flavour cuts through the richness of the chocolate and cream. Serve a modest spoonful alongside each glass or dish, so everyone can add as much as they like. The mousse needs at least four hours to set and can be covered and kept in the fridge for up to two days. Keep the brittle separate until it’s time to serve dessert. If you make the mousse ahead, take it out of the fridge shortly before serving; that way it stays firm and fresh. A small espresso goes well with it, but there’s no need for extra sauce or fruit to balance the flavours.
Put 75 ml of the cream and the white miso in a small saucepan. Heat over low heat, stirring until the miso has dissolved; don’t let the mixture boil.
Pour the hot cream over the finely chopped chocolate. Leave for 1 minute, then stir until smooth. Let it cool until the mixture is still fluid but no longer feels warm.
Whip the remaining 175 ml of cream to soft peaks. Fold one-third into the chocolate mixture, then fold in the rest in two batches until the mousse is smooth.
Divide the mousse among four glasses or dishes. Cover and chill for at least 4 hours to set.
Line a heatproof plate or baking sheet with baking paper. Measure out the sesame seeds and salt and have them ready beside the stove.
Heat the sugar in a small, dry saucepan over medium heat. Gently swirl the pan from time to time, but don’t stir. As soon as the sugar turns amber, stir in the sesame seeds and salt.
Immediately pour the caramel onto the baking paper and spread it as thinly as possible with a heatproof spatula. Leave to cool completely, then break into pieces just before serving.
Add a spoonful of crème fraîche to each mousse and insert a piece of sesame brittle just before serving.
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