This decadent no-bake dessert combines a smooth, airy chocolate mousse with a crunchy sesame caramel topping. The base features melted dark chocolate and butter gently folded into whipped cream and egg whites for a light, indulgent texture. A hint of Scottish whiskey and honey adds depth and warmth. The topping is a crisp sesame seed caramel that provides a delightful textural contrast. Perfect for special occasions or when you want to impress guests without turning on the oven. It’s simple to assemble, requires no baking, and sets beautifully in the fridge.
No Bake Egg
Description
This decadent no-bake dessert combines a smooth, airy chocolate mousse with a crunchy sesame caramel topping. The base features melted dark chocolate and butter gently folded into whipped cream and egg whites for a light, indulgent texture. A hint of Scottish whiskey and honey adds depth and warmth. The topping is a crisp sesame seed caramel that provides a delightful textural contrast. Perfect for special occasions or when you want to impress guests without turning on the oven. It&# 226;ÂÂs simple to assemble, requires no baking, and sets beautifully in the fridge.Ingredients
Directions
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Place the dark chocolate and 2 1/2 ounces of butter in a heatproof bowl over a pan of gently simmering water.
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Stir occasionally until the chocolate and butter are completely melted and smooth, then remove from heat.
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In a separate bowl, whip the heavy cream until it forms soft peaks.
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In another bowl, whisk the eggs and honey together until light and fluffy.
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Fold the whiskey and the melted chocolate mixture into the egg mixture gently.
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Carefully fold the whipped cream into the chocolate mixture, ensuring you retain as much air as possible.
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Spoon the mousse into small chilled wine glasses or serving dishes.
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Refrigerate the mousse for at least one hour to set.
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Meanwhile, combine the caster sugar and 8 tablespoons of water in a saucepan over medium heat.
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Stir gently until the sugar dissolves and the mixture begins to boil, then stop stirring.
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Cook until the syrup turns a light golden color.
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Add the sesame seeds and continue cooking, stirring constantly, until the mixture turns dark golden and the seeds are coated.
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Immediately pour the sesame caramel onto an oiled non-stick tray or baking sheet.
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Allow the caramel to cool completely until hard.
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Break the hardened sesame caramel into pieces and place on top of the chilled mousse before serving.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 715.9kcal
- % Daily Value *
- Total Fat 27.1g42%
- Saturated Fat 16.1g81%
- Cholesterol 157.8mg53%
- Sodium 225.1mg10%
- Total Carbohydrate 120.0g40%
- Dietary Fiber 0.0g0%
- Sugars 120.0g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the water in the double boiler is simmering, not boiling, to prevent the chocolate from seizing.
Use a clean, grease-free bowl for whipping the cream and eggs to ensure they reach the desired volume.
When making the caramel, be cautious as the sugar syrup becomes very hot. Do not leave it unattended.
The sesame caramel can be made ahead of time and stored in an airtight container at room temperature until ready to use.
If you prefer a stronger flavor, you can increase the amount of whiskey slightly.
For a nut-free version, ensure your sesame seeds and honey are certified nut-free if cross-contamination is a concern.
