
Chocolate pots & sesame brittle
Hostess with the most-ess, obvs xox
I genuinely think this might be the easiest dessert I’ve ever made? This glorious chocolate mousse is made with only 2 ingredients and just tastes like the richest chocolate ganache EVER, without all the dairy for my lactose-intol girlies. This is the sort of thing you can make if you fancy a little sweet treat, or if you have some unexpected guests pop over and stay for a BBQ in the sunshine. That never really seems to happen, but atleast if it does you have a little dessert up your sleeve, and both of the ingredients can be kept in the cupboard for months. Please just make sure you do some research into your chocolate, and use a VG/DF one if that’s what you need. I like to use a pretty dark one for this recipe but I’ve put the conversions for white and milk below the recipe, ’cause the quantities change slightly with the different chocs.
I know most of you will read the ingredients for this and be like ‘tofu in a dessert? ugh’ but I promise you it’s worth it. It just gives the chocolate this gloriously silky texture and doesn’t add anything to the flavour, so it’s a win/win! So you get the super intense flavour of whatever chocolate you use. When I’m making these little pots with dark chocolate, I tend to go for a 65% chocolate – for me, that’s the right level of bitter richness. Make sure you conduct some seriously scientific experiments (buy every chocolate bar you see until you find one that’s juuuuuust right) because the flavour of your chocolate really shines through here.
Gotta have some CROUNCH
Only thing this delicious little chocolate number is missing is that all important CROUNCH. I was scouring the back of the cupboard for what I could top these little babies with, and found 2 half used tubs of sesame seeds – one white, one black. Does anyone remember those little Sesame Snap biscuits from when they were a kid? This brittle basically tastes exactly like that, and adds a lot of sweetness when you’re using a bitter chocolate. For the love of GOD please don’t touch it when it’s hot though, we don’t want anyone ending up in A&E bab – this stuff will stick to your skin and not come off.

Chocolate pots & sesame brittle
By Poppy Cooks
https://www.poppycooks.com/recipes/chocolate-pots-sesame-brittle/
Ingredients
For the sesame seed brittle
- 40g white sesame seeds
- 20g black sesame seeds
- 25g vegan butter (can use regular butter if you're not vegan)
- 50g golden syrup
- 1 heaped tsp red miso
- 50g caster sugar
- Flaky sea salt
Metric
Imperial
For the chocolate mousse
- 300g silken tofu
- 250g dark chocolate, melted (see notes for conversions for different chocolates!)
Metric
Imperial
Instructions
- First of all, make your mousse. In a small, high powered blender, tip in the tofu and the melted chocolate. Simply blend until a smooth, silky texture. I like to scoop this into a piping bag to make things a little less messy.
- Pipe or scoop your chocolate mix into your serving bowls or dishes. I'd recommend leaving this for atleast 2-3 hours in the fridge, but it's also great to leave overnight as a make-ahead dessert!
- Preheat the oven to 190ºc fan/210ºc/375ºf. Tip all of the sesame seeds onto a baking tray and toast in the oven for 10 minutes. While the seeds are in the oven, tip the golden syrup, butter, caster sugar and miso into a saucepan. Line another baking tray with parchment paper.
- Bring the saucepan to a bubble, stirring to make sure everything is combined, then tip in the warm sesame seeds. Stir and add a pinch of flaky salt. Pour onto the parchment lined tray and spread out as flat as possible.
- Place the tray into the oven for 30-35 minutes, until the brittle is a dark golden brown and no longer bubbling. DO NOT TOUCH IT!! It'll stick to you and that's just not good.
- Leave the brittle to cool completely before breaking up into shards. Decorate the top of your mousse with another sprinkle of salt, and plenty of the sesame brittle shards.
Notes & Tips
- If you want to make this dish with different chocolate, then the ratios change slightly. For milk chocolate, it becomes equal chocolate to tofu - so 300g/10.5oz tofu, 300g/10.5oz melted chocolate. For white chocolate, use 300g/10.5oz tofu and 400g/14oz melted white chocolate.