Chocolate mousse with tahini cream and sesame brittle

Melt the two chocolates and butter together gently in a bain marie

In a bowl, whisk together the egg yolks and sugar until they look pale and foamy and the mixture forms a ribbon when lifted

On medium speed, whisk the 6 egg whites together in a bowl with the lemon juice and salt until they are ‘barely soft peaks’ - the lemon juice helps stabilise the egg whites

Pour the melted chocolate mixture into the egg yolks and sugar and whisk to combine

Fold the whipped egg whites into the mixture in 3 additions, making sure not to over mix

Divide into 4-6 serving dishes (depending on size), cover and refrigerate for at least 4 hours but ideally overnight

To make the brittle, heat the caster sugar in a heavy-based saucepan over medium heat until melted, then pour in the sesame seeds. Tip out onto a baking tray lined with greaseproof paper and leave to cool

To make the tahini cream, whip together the cream, icing sugar and vanilla until the ‘barely soft peaks’ stage. Whisk in the tahini until just combined

To serve, remove the mousses from the fridge 30 minutes before serving, then top them with generous spoonfuls of the cream. Break the brittle into shards and use to garnish