Halva Cream with Tahini and Chocolate with homemade raw tahini – Pareve version

👨‍🍳 Method

For the Mousse

1. 1
   Whip the cold cream with the powdered sugar and vanilla to stiff peaks. Set aside.

   BowlHand mixerorStand mixerorWhisk

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 2
   Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.

   Blender

   💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
3. 3
   Taste and adjust the seasoning.
4. 4
   Fold in the tahini into the whipped cream gently, until the cream is smooth.

   Silicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
5. 5
   Divide among serving glasses and chill at least 1 hour, until the mousse is set.

   Refrigerator
6. 6
   Before serving, sprinkle the grated chocolate and almonds on top.