Halva Cream with Tahini and Chocolate – Vegan version
A light, rich tahini-based cream with whipped cream — an original Israeli dessert with a chocolate finish Vegan version: Dark chocolate (dairy-free) and Coconut cream.
Whip the cold cream with the powdered sugar and vanilla to stiff peaks. Set aside.
⚙ WhippingBowlHand 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
Fold in the tahini into the whipped cream gently, until the cream is smooth.
⚙ FoldingSilicone 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.
3
Divide among serving glasses and chill at least 1 hour, until the mousse is set.
Refrigerator
4
Before serving, sprinkle the grated chocolate and almonds on top.
349calories
8 gprotein
12 gcarbs
30 gfat
● protein 9%● carbs 13%● fat 78%
Per serving (73 g), of 8 servings
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