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Luscious on every level, this tahini mousse pie will be a hit at your next party. Make it ahead of time and slice when you and your guests are ready for dessert.
Cocoa Gingersnap Crust
- 3 cups gingersnaps
- 6 tablespoons cocoa powder
- 6 tablespoons unsalted, cold and cubed butter
- 4 ounces dark chocolate
- 1/2 cup heavy whipping cream
- 1 teaspoon ground ginger
Tahini Mousse Filling
- 8 ounces softened to room temperature mascarpone
- 1 cup heavy whipping cream
- 1/4 cup caster sugar (sub with powdered sugar)
- 1 cup tahini, well stirred
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger, optional
Preheat oven to 375F, line bottom and sides of a 9” circular cake or springform pan with parchment paper. Using a food processer, process gingersnaps into a course sand like texture. Add in cocoa and butter. Process until it just comes together. Press into prepared pan and chill for 10-15 minutes. Bake for 15-18 minutes and cool to room temperature.
To make the ganache, place chocolate into a bowl. Pour cream into another bowl and heat in the microwave for 45 seconds or until slightly frothy. Pour cream over chocolate and ginger (if using) and let sit for 2 minutes. Whisk until smooth. Evenly pour into cooled crust. Chill in fridge.
To make the filling add heavy cream to a chilled mixing bowl. Using a chilled whisk attachment, beat cream on low, working to high until soft peaks form. Add in 3 tbsp sugar and whip to firm peaks. Spoon into another bowl. Using the same bowl, with paddle attachment, cream the mascarpone until soft and evenly spread in mixing bowl. Just a few turns around the bowl should work. Add in tahini, 1-2 tbsp sugar, vanilla and ginger. Mix until well combined and smooth. Stop every few turns to scrape the mixture from the paddle and sides.Go slowly or the mixture will break. Once smooth and evenly combined, fold whipped cream mixture into the cheese and tahini mixture.
Evenly spoon large dollops onto cooled crust and ganache. Using a spatula or frosting knife, spread to evenly fill the pan. Chill in freezer for 4+ hrs. Thaw at room temp for 10 minutes and remove parchment liner. Top with crushed gingersnaps and shaved chocolate, serve and enjoy!
Tip: To get the cleanest cut, use a sharp knife warmed slightly under warm water. Clean knife between slices.