Oh my gosh, that name. I am so sorry about that name.
It’s totally confusing, I know, but you must know that I tried so hard to come up with something cute and delicious sounding. Obviously that didn’t happen
Sometimes recipe names just come together and sound awesome, and then there are times like today.
Today’s recipe is awesome, it just had a difficult time finding a nice little category to fit into.
It is kind of an odd recipe, and you are probably thinking a little out there too. Well, it probably is out there, but sometimes those are some of the best creations. I’m really not one hundred percent sure what these little desserts are, but I do know that they are pretty good.
It’s definitely chocolate mousse, but then there is the Boba Pearls part. This is the part that totally stumped me. I wasn’t sure what to call this part because it’s creamy like pudding, but not quite as thick, so I went with calling it bubble milk. Boba Pearls are another form of tapioca pearls. They do not consider these the quick cooking variety (but they still cook quick-?). Typically they are used to make Bubble Tea, which I have yet to try. Unfortunately I am a tea hater, but I am thinking that I might actually enjoy sweet creamy bubble tea. Plus umm, the pearls themselves are awesome. So cheewy. I cannot get over the chewiness.
The other day when I was staring into my pantry I saw the little black pearls. Honestly, they kind of freak me out a little. They are black and a little bit creepy, sitting in a bag that I cannot even read because it is all in Japanese, or at least it’s some type of language I cannot even begin to try and figure out how to read. I told myself right then that I had to come up with something sweet to make with these (if for no other reason than to get them out of my pantry!).
And when in doubt, I always turn to chocolate mousse/pudding like things.
Well that and the creamy, chewy boba tapioca pearls mixed with light and fluffy chocolate mouse sounded like a pretty good combo to me. As did adding a little coffee and a little tahini to carry out the ethnic flavors going on.
Everything about this is pretty simple and straight forward AND these are no-bake, quick to make and not a lot work. Yeah!
The Bubble Milk is so easy, you literally just have to watch as those little pearls plump up and become soft chewy bites of magic. Seriously, the texture of these boba pearls is amazing. If you like tapioca pudding than this is so your thing.
I couldn’t find any of these boba pearls in my grocery store so I ordered them on Amazon. I am sure that Whole Foods and other grocery stores do carry them though. I Just live in the middle of nowhere.
If you can’t find them you can order these. I’m sure regular, quick cooking tapioca would work fine too. Just be sure to adjust the cooking times and add more or less coconut milk if needed to thin.
As for the chocolate mousse, well I just took my favorite recipe and adapted it a little. I know that chocolate and tahini may sound a little odd, but you guys. I am hooked on this combo. It’s one of those combos that you might never think to try (or at least I didn’t for a while), but when you do it’s like “why haven’t I been eating this my whole life”? I have no doubt that you will love it.
And there is coffee going on in the mousse too. That I already knew I would love, but the combo of coffee and chocolate is a classic.
Oh, oh and then you have to finish these off with chocolate covered coffee beans and a sprinkle of toasted sesame seeds.
It’s not negotiable. Do it.
Chocolate Tahini Mocha Mousse w/Coconut Bubble Milk + Chocolate Expresso Beans.
Yields: 4 GLASSES OF MOUSSE
- Coconut Bubble Milk
- 1/2 cup dried [Boba Topioca Pearls | http://www.amazon.com/BLACK-BUBBLE-TAPIOCA-PEARL-2-2LB/dp/B003IHC294/ref=sr_1_1?ie=UTF8&qid=1405904680&sr=8-1&keywords=boba+tapioca+pearls]
- 1 1/2 (about one 14 ounce) can coconut milk (I used full fat)
- 1/4-1/2 cup water
- 2-4 tablespoon honey or coconut sugar (or brown sugar)
- 2 teaspoons vanilla + 1 small vanilla bean, seeds scrapped
- Chocolate Mocha Tahini Mousse
- 6 ounces semi-sweet or dark chocolate, chopped
- 2 tablespoons butter
- 2 egg yolks
- 1/2 tablespoon sugar
- 2 tablespoons water
- 2 tablespoon tahini, warmed
- 1 tablespoon instant coffee (or as little or much as you would like)
- 1 3/4 cups cold heavy cream
- chocolate covered expresso beans, for topping
- toasted black or white sesame seeds, for topping
- toasted coconut, for topping
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. Stir in the tahini and coffee. 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!
*Chocolate Mousse adapted from my [Chocolate Lovers Mousse Cakes | http://www.halfbakedharvest.com/chocolate-lovers-triple-layer-coffee-caramel-chocolate-mousse-cakes/]
That’s a good lookin bite, right?!?? Perfect for a happy Tuesday!