Coffee Mousse with Tahini Fudge

Coffee Mousse with Tahini Fudge

We're so excited to share this delicious recipe from Noor Murad & Yotam Ottolenghi's new cookbook, Ottolenghi Test Kitchen: Extra Good Things.

"When it comes to desserts, this one couldn't be easier. It isn't a classic mousse, where you'd whip together egg yolks and sugar over a heat source to create a sabayon. It is, however, light and airy and very mousse-like and will no doubt impress whoever you serve it to. You can make both the mousse and the fudge sauce the day before you want to serve them. Keep the mousse refrigerated and give it a good whisk to smooth it out again, and add a tiny splash of water to the fudge sauce if it thickens too much. You'll need to exercise some self-restraint when it comes to the tahini fudge; it is so good drizzled on toast, chopped up bananas, or an ice cream sundae. If you can only get coffee granules and not powder, heat the first five ingredients together gently to dissolve the granules, then chill it very well before beginning Step 1."


For the Mousse
1½ tbsp instant coffee powder (not granules) 
1½ tsp cocoa powder 
1 tsp vanilla bean paste or vanilla extract (we love Heilala)
1 tbsp maple syrup
1 c heavy cream, fridge cold
2 large egg whites
6 tbsp sugar
⅛ tsp salt
½ c roasted and salted mixed nuts, roughly chopped

For the Tahini Fudge
¼ c Seed + Mill Organic Tahini
¼ c maple syrup
1½ tbsp cocoa powder
1 tsp vanilla bean paste or vanilla extract 
3 tbsp water


  1. For the mousse, put the coffee, cocoa powder, vanilla paste, maple syrup, and cream into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed for 1½-2 minutes, or until you have soft peaks. Transfer to a large bowl.
  2. Rinse and dry the stand mixer bowl, then add the egg whites and mix on medium-high speed for 1 minute, until frothy. With the machine running, stream in the sugar and salt. Turn the speed to high and mix for 3-4 minutes, or until shiny and you have medium peaks. Gently fold this into the cream mixture, cover, and refrigerate for a couple of hours, until well chilled, or until just before you want to serve. Alternatively, make it the day before you want to serve it and refrigerate overnight.
  3. Combine all the ingredients for the tahini fudge together in a bowl and whisk until smooth.
  4. Give the mousse a good whisk again (to aerate) and divide among six small bowls or ramekins, then follow with spoonfuls of the tahini fudge sauce. Sprinkle with the nuts and serve. 

Serves 6

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