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Parve
Medium
1 Hour
Diets 
I decided to test this decadent dessert out on friends without tasting it first. When my friend came back to pick up the lone leftover portion on Motzaei Shabbos, I knew this was definitely a keeper! For all of you halvah lovers, this one’s for you!
Yields 10 8-ounce (225 gram) cups
6 ounces (170 grams) good-quality bittersweet chocolate
2 tablespoons water
1 tablespoon red or white wine, such as Jeunesse Cabernet Sauvignon
3 tablespoons sugar, divided
4 eggs, separated
10 Oreo or chocolate sandwich cookies
1/2 cup Haddar Baracke Tahini
1/2 cup silan, such as Heaven & Earth Date Syrup
8 ounces (225 grams) Kineret Nondairy Whipped Topping
1 cup two-tone sesame seeds
2/3 cup sugar
1 teaspoon Gefen Vanilla Extract
1/8 teaspoon nutmeg
pinch salt
Place chocolate, water, wine, and two tablespoons sugar into a double boiler over a low flame and cook until chocolate has melted. Whisk well to combine. Add the yolks one at a time, whisking quickly between each addition so the yolk shouldn’t cook.
In a separate bowl, beat egg whites until foamy. Slowly add one tablespoon sugar and continue beating until a stiff and glossy snow is formed. Fold the chocolate mixture into the snow and mix gently to combine. Divide mixture evenly between 10 cups.
Using the S-blade in your food processor, process the Oreo cookies until fine crumbs are formed. Spoon one tablespoon of crumbs over the chocolate mousse in each of the cups, spreading to cover, and refrigerate.
Place the tahini, silan, and one tablespoon of whipped topping in a bowl and mix well to combine.
Whip the rest of the topping in the bowl of an electric mixer until stiff.
Gently fold in the tahini mixture and mix until fully incorporated.
Using a pastry bag, pipe the mixture over the Oreo crumbs in each cup, dividing evenly, and refrigerate.
Line a baking sheet with Gefen Parchment Paper and spray lightly with oil spray. Place sesame seeds in a small saucepan and toast over low heat for several minutes or until fragrant and lightly browned. Be sure to stir to prevent burning. Remove seeds and set aside.
Add the sugar to the pan and cook over low to medium heat until the sugar liquefies and turns a light amber color. Don’t mix the sugar with a utensil, rather swirl the pan a couple of times to evenly distribute the sugar as it’s caramelizing. Keep an eye on the pan as the sugar can go from caramelized to burnt very quickly.
Once liquefied, remove from heat and add vanilla extract, nutmeg, and salt to the caramel. Add the toasted sesame seeds and mix until well combined.
Working quickly, spread the mixture onto the greased parchment paper. Place a second piece of parchment over the top and use a rolling pin to flatten to about 1/4-inch thick. Cool to room temperature and break into shards.
Place a shard of sesame brittle standing upright in the center of each mousse cup.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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