Chocolate Mousse
Heavy Cream	ml
Icing Sugar	tbsp
Vanilla Extract	tsp
Dark Chocolate	g
Sea Salt
Tahini Mousse
Icing Sugar	g
Tahini Paste	g
Crème Fraiche	g
Vanilla Extract	tsp
Heavy Cream	ml
Sea Salt
Shortbread
Butter	g
Granulated Sugar	g
Vanilla Extract	tsp
All-Purpose Flour	g
Kosher Salt	tsp

1. Make the cream for the chocolate mousse. Using an electric mixer fitted with a whisk or beaters, combine 180 ml cream, icing sugar, vanilla and salt. Whip to medium-firm peaks, then transfer whipped cream to a bowl and refrigerate until ready to finish the mousse.
2. In the same mixer bowl (no need to wipe it out), combine confectioners’ sugar, tahini, crème fraîche, vanilla extract and salt. Beat everything together until smooth, scraping the sides of the bowl as necessary.
3. Reduce mixer speed to low and slowly beat in cream until the tahini mousse thickens. It will be thinner than whipped cream but should still mound on a spoon. Refrigerate while you finish preparing chocolate mousse.
4. Put chocolate into a large heatproof bowl and place it over the simmering water. Stir chocolate occasionally with a silicone spatula until it melts. Remove bowl of melted chocolate from the pot. Pour in remaining 60 ml cream and let sit for 1 minute. Whisk until smooth.
5. Using a rubber spatula, fold in 1/3 of the prepared whipped cream into the chocolate mixture, then fold in remaining whipped cream.
6. Gently fold tahini mousse into chocolate mousse, leaving very visible streaks. Place mixture in serving bowls or ramekins, and chill until firm, at least 2 hours.
7. As mousse sets, make the shortbread. Preheat the oven to 170 ºC and grease a 20×20 cm baking dish. In a stand mixer combine the softened butter and sugar and mix until smooth and fluffy. Add in the vanilla extract and mix well.
8. Slowly add the flour and salt, mixing on low speed until all the flour is added, then mix on high speed.
9. Press the shortbread dough into the baking dish until you have a flat layer. Place in the oven and bake for about 25 minutes until golden. Let the shortbread cool down before crumbling it into pieces.
10. Crumble the shortbread on top of the mousse and sprinkle with sea salt.

More recipes on: www.beastfeast.eu