← Back to Search Results
French, Middle Eastern
Sesame Milk Chocolate Mousse Recipe-16206

Photo by: Joseph De Leo
Comments: 0


Halvah, a traditional Middle Eastern candy made with sesame seeds, is one of my favorite over-the-counter treats. I use it in both chocolate and coffee desserts at Chanterelle. Sometimes I just place shavings of halvah on a plate to finish a dessert. In this recipe, I take a simple milk chocolate mousse and add halvah, giving it another dimension of flavor and sophistication.

Yield: 6 cups, serves 6 to 8


  • 7 ounces milk chocolate (36 percent or higher cocoa solids)
  • 1 teaspoon unflavored gelatin
  • 2 cups heavy cream
  • 3 egg yolks
  • 1 egg
  • 2 ounces sesame halvah
  • 2 tablespoons sugar
  • ¼ cup white wine
  • ¼ teaspoon of salt

Special Tools and Pans:

  • Bain-marie (see Notes)


Melt the chocolate and dissolve the gelatin:

In a bain-marie, melt the chocolate, stirring occasionally with a rubber spatula (this will take about 10 minutes). In a small bowl, sprinkle the gelatin over 3 teaspoons of water and set it aside. In another bowl, whip the cream and set it aside in the refrigerator.

Make the sabayon (see the Note on egg yolk foams and sabayons):

While the chocolate is melting, vigorously whisk the egg yolks and egg in a stainless-steel bowl until they lighten in color a bit, 2 minutes. Crumble the halvah with your hands or chop it with a knife. Add the sugar, white wine, salt, and halvah to the eggs.

Once the chocolate has melted, remove from the bain-marie and replace it with the bowl containing the egg mixture. Whisk briskly until the mixture has thickened, doubled in volume, and holds the lines of a whisk, 5 to 8 minutes. (As you whisk your sabayon you will smell the alcohol in the wine evaporating.) Remove the bowl from the heat and add the softened gelatin. Continue to whisk until the gelatin is dissolved. Scrape the sabayon into the bowl of melted milk chocolate and whisk until the mixture is thoroughly combined and becomes shiny and smooth, and holds the lines of a whisk.

Incorporate the cream:

Scrape the lightly whipped cream over the chocolate sabayon. Fold the two together with a spatula or bowl scraper: place the spatula in the center of the bowl, scrape the bottom, and bring the bottom over the top. Rotate the bowl 45 degrees and continue folding until all the whipped cream is incorporated.

If you want to serve the mousse in a casual manner, let the mousse chill and gel in a large bowl or plastic container in the refrigerator for at least 2 hours before dolloping it out onto individual plates. Alternatively, for a more finished look, pour the mousse into 10 small serving dishes and let it set in the refrigerator for at least 2 hours before serving.

Serving Suggestions:

Serve this mousse with some toasted pignoli nuts or some crushed toffee sprinkled over the top.


Bain-marie is the French cooking term for a metal bowl or container that can sit over or in simmering water to keep the contents of the container or bowl hot—basically, a makeshift double boiler. Fill a pot large enough to hold a medium-sized mixing bowl on top with 1 inch of water and set over low heat. When the water is simmering, set the bowl on top of the pot. If you are using a bain-marie for a sabayon, simmer the water over medium-high heat.

© 2006 Kate Zuckerman

Note from Cookstr's Editors

Nutritional information is based on 8 servings.


Nutritional Information

Nutrients per serving (% daily value)

421kcal (21%)
103mg (10%)
0mg (1%)
293mcg RAE (10%)
193mg (64%)
149mg (6%)
20g (99%)
34g (52%)
1mg (6%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-provence-cookbook The Provence Cookbook
by Patricia Wells
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
food-to-live-by Food to Live By
by Myra Goodman
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
desserts-4-today Desserts 4 Today
by Abby Dodge
martin-yans-china Martin Yan's China
by Martin Yan
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?