This is a simple recipe for black sesame mousse with a twist of oreo cookies! It is reminiscent of cookies and cream ice cream with comforting pockets of softened Oreo cookies and an extra punch of creamy and roasted black sesame flavour. This mousse has a full bodied flavour of black sesame and is perfectly creamy with a good amount of airy-ness a lighter mouth feel.

This recipe is suitable in a glass as a standalone dessert or also as a component in a plated dessert or entremet. The mixture before it is set is still quite runny which allows for easier moulding. 

Ingredients

Black Sesame Ganache

• 1 Gelatine Leaf
• 90g White chocolate
• 50g Black Sesame Paste
• 100g Cream
• 30g Sugar

Black Sesame Mousse

• 270g Black Sesame Ganache
• 280g Heavy Cream
• 50g Oreo Cookies

Method

Black Sesame Ganache

1. Bloom gelatin leaf in cold water.
2. Heat the white chocolate in short 20 second intervals in the microwave, stirring in between each burst, until completely melted.
3. Mix the white chocolate and black sesame paste until evenly combined.
4. Heat the cream and the sugar in the microwave until hot (should be hot, but not too hot to touch, around 40-50°C).
5. Dissolve the gelatin in the cream.
6. Pour the cream over the black sesame white chocolate mixture and emulsify using a hand blender or a whisk until smooth.

Black Sesame Mousse

1. Crush the Oreo cookies into small pieces.
2. Whip the cream until pillowy and soft. Be careful not to over whip or it will be difficult to evenly incorporate the cream and the ganache together.
3. Once the ganache is just cooler than body temperature, around 30°C, carefully fold in the whipped cream and Oreo until evenly incorporated.
4. Pour into glasses or ramekins and store in fridge until set completely 3-4 hours or ideally overnight.