Chocolate Tahini Mousse with Cardamom
- Total time
- 15 min
- Servings
- 4
- Net carbs
- 3.7 g
- Difficulty
- Easy
Tahini and chocolate are a favourite pairing in Israeli sweets, and here they fold into whipped cream for a light, rich mousse. A pinch of cardamom gives it a warm, coffee-house note without any extra sugar.
Serves 4 · 15 min prep · no cooking · chill for at least 1 hour before serving.
Fasting: This breaks a fast. It is rich and filling, so it fits best later in your eating window, after a meal, rather than as the first thing you eat.
Ingredients
- 240 mlheavy cream · cold
- 30 gtahini · well stirred
- 15 gunsweetened cocoa powder
- 30 gpowdered erythritol
- 5 mlvanilla extract
- 1 gground cardamom
- salt · a pinch
- 4 gtoasted sesame seeds · optional, for topping
Steps
- In a large bowl, whisk the tahini, cocoa, erythritol, vanilla, cardamom and salt with 3 tablespoons of the cream until smooth and glossy.
- In a second bowl, whip the rest of the cold cream to soft peaks.
- Stir one large spoonful of the whipped cream into the chocolate mixture to loosen it.
- Gently fold in the remaining whipped cream until no streaks remain.
- Spoon the mousse into 4 small glasses or cups.
- Cover and chill for at least 1 hour, until set.
- Sprinkle with toasted sesame seeds just before serving, if you like.
Tip. Make the chocolate base completely smooth before folding, so it blends into the cream without lumps. The mousse keeps covered in the fridge for up to 2 days.
Nutrition per serving
| Net carbs | 3.7 g |
|---|---|
| Total carbs | 13.5 g |
| Fiber | 2.3 g |
| Sugar alcohols | 7.5 g |
| Protein | 3.9 g |
| Fat | 26.5 g |
| Energy | 267 kcal |
Estimated by Nora Bennett (AI).
General information, not medical advice. Talk to your doctor before you change your diet or start fasting.
