halfbakedharvest
Chocolate Tahini Mocha Mousse w/Coconut Bubble Milk + Chocolate Expresso Beans.
A creamy, chewy boba tapioca pearls mixed with light and fluffy chocolate mouse
👥 4 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 30 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●sauce pot
- ●bowl
- ●microwave
- ●pan
- ●whisk
- ●stove
📝 Preparation Steps
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.
-1/2 cup water1/4water2 tablespoons
2
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.
-1/2 cup water1/4water2 tablespoons
3
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.
butter2 tablespoons-1/2 cup water1/4water2 tablespoons
4
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. Stir in the tahini and coffee. Place in the fridge while you whip the cream.
egg yolks2-1/2 cup water1/4water2 tablespoonstahini (warmed)2 tablespoon
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.
butter2 tablespoons
6
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.
7
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!
toasted coconut (for topping)
Nutrition Facts
calories
860 kcal
fat Content
76 g
serving Size
1 serving
fiber Content
6 g
sugar Content
25 g
sodium Content
111 mg
protein Content
10 g
cholesterol Content
257 mg
carbohydrate Content
59 g
saturated Fat Content
43 g
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