About this recipe:Chocolate and tahini combine for a mousse-like pot of deliciousness. A quick and easy dessert that can easily be made vegan by using plant-based milk instead of regular milk. Try almond or cashew milk for great results.
100g caster sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons cornflour
1/8 teaspoon salt
1 tablespoon tahini
1 teaspoon vanilla extract
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:10min › Ready in:15min
Mix sugar, cocoa powder, cornflour and salt together in a saucepan. Stir in milk. Bring to the boil over medium heat and cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 5 minutes. Remove from heat. Add tahini and vanilla extract; stir well.
Divide mixture between four individual serving glasses. Serve warm, or for best results chill in the fridge and serve cold.
Increase the sesame flavour by adding more tahini. If the mixture becomes too thick, thin with a little more milk, adding a spoonful at a time. Garnish with toasted sesame seeds for a decorative touch.