Chocolate Tahini Mocha Mousse w/Coconut Bubble Milk + Chocolate Expresso Beans
Chocolate Tahini Mocha Mousse w/Coconut Bubble Milk + Chocolate Expresso Beans requires roughly 1 hour and 45 minutes from start to finish. This recipe makes 4 servings with 1355 calories, 15g of protein, and 110g of fat each. For $4.41 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 115 people have tried and liked this recipe. It is a good option if you're following a gluten free diet. Head to the store and pick up black sesame seeds, sugar, canned coconut milk, and a few other things to make it today. It works well as a side dish. It is brought to you by Half Baked Harvest. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is good. Users who liked this recipe also liked Milk Chocolate Mousse with Coconut Whipped Cream, S’more Milk Chocolate Mousse filled Chocolate Cups with Marshmallow Frosting, and Mocha Chocolate Mousse.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
toasted black or white sesame seeds, for topping
2 tablespoons butter
1 1/2 (about one 14 ounce) can coconut milk (I used full fat)
chocolate covered expresso beans, for topping
toasted coconut, for topping
2-4 tablespoon honey or coconut sugar (or brown sugar)
2 egg yolks
1 3/4 cups cold heavy cream
1 tablespoon instant coffee (or as little or much as you would like)
1/2 cup dried Boba Topioca Pearls
6 ounces semi-sweet or dark chocolate, chopped
1/2 tablespoon sugar
2 tablespoon tahini, warmed
2 teaspoons vanilla + 1 small vanilla bean, seeds scrapped
2 tablespoons water
Equipment:
pot
microwave
sauce pan
whisk
bowl
stove
stand mixer
Cooking instruction summary:
Start out by making the bubble milk. In a sauce pot combine the coconut milk, 1/4 cup water, the sugar (I used 2 tablespoons coconut sugar) and vanilla bean + seeds. Bring the mixture to a boil, add the boba pearls and reduce the heat to a simmer. Simmer 15 minutes, then taste one boba and make sure it is soft in the middle. Once soft remove from the heat and add the vanilla extract. Allow the boba milk to sit for another 15 minutes. After 15 minutes if the boba milk seems too thick add 1/4 cup more water. Divide the boba milk among 4 glasses. Place in the fridge.While the boba is cooling make the mousse. In a microwave safe bowl add the chocolate, butter and 1 tablespoon water. Microwave on 30 second intervals, stirring after each, until melted and smooth. Set aside to cool.In a small sauce pan whisk together the egg yolks, 2 tablespoons water and the sugar. Place on the stove over medium-low heat and stir constantly until the sauce thickens slightly and just coats the back of a spoon, about 2-3 minutes. Stir the melted chocolate into the egg mixture until completely smooth. If there are any clumps of egg, strain the mixture through a fine mesh stainer. Place in the fridge while you whip the cream.Place the cream in the bowl of a stand mixer and whip cream until stiff peaks form, making sure not to over-beat, cream will then become lumpy and butter-like.Now add half the whipped cream to the cooled chocolate mixture. Gently fold the cream into the chocolate until no more streaks remain. Add about 1/4 of the remaining whipped cream and gently fold into the mousse. If you like a very light and whipped mousse add the remaining cream, if not save it for another use. Divide evenly over the boba milk. You may have left over mousse depending on the size of your glasses. Place in the fridge for at least one hour or until cold. When ready to serve, top with toasted coconut, chocolate covered coffee beans and a sprinkle of toasted sesame seeds. Add a cherry if desired. Enjoy!
Step by step:
1. Start out by making the bubble milk. In a sauce pot combine the coconut milk, 1/4 cup water, the sugar (I used 2 tablespoons coconut sugar) and vanilla bean + seeds. Bring the mixture to a boil, add the boba pearls and reduce the heat to a simmer. Simmer 15 minutes, then taste one boba and make sure it is soft in the middle. Once soft remove from the heat and add the vanilla extract. Allow the boba milk to sit for another 15 minutes. After 15 minutes if the boba milk seems too thick add 1/4 cup more water. Divide the boba milk among 4 glasses.
2. Place in the fridge.While the boba is cooling make the mousse. In a microwave safe bowl add the chocolate, butter and 1 tablespoon water. Microwave on 30 second intervals, stirring after each, until melted and smooth. Set aside to cool.In a small sauce pan whisk together the egg yolks, 2 tablespoons water and the sugar.
3. Place on the stove over medium-low heat and stir constantly until the sauce thickens slightly and just coats the back of a spoon, about 2-3 minutes. Stir the melted chocolate into the egg mixture until completely smooth. If there are any clumps of egg, strain the mixture through a fine mesh stainer.
4. Place in the fridge while you whip the cream.
5. Place the cream in the bowl of a stand mixer and whip cream until stiff peaks form, making sure not to over-beat, cream will then become lumpy and butter-like.Now add half the whipped cream to the cooled chocolate mixture. Gently fold the cream into the chocolate until no more streaks remain.
6. Add about 1/4 of the remaining whipped cream and gently fold into the mousse. If you like a very light and whipped mousse add the remaining cream, if not save it for another use. Divide evenly over the boba milk. You may have left over mousse depending on the size of your glasses.
7. Place in the fridge for at least one hour or until cold. When ready to serve, top with toasted coconut, chocolate covered coffee beans and a sprinkle of toasted sesame seeds.
8. Add a cherry if desired. Enjoy!
Nutrition Information:
covered percent of daily need
