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Oh my gosh, that name. I am so sorry about that name.

Chocolate Tahini Mocha Mousse w-Coconut Bubble Milk + Chocolate Expresso Beans |

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.

Chocolate Tahini Mocha Mousse w-Coconut Bubble Milk + Chocolate Expresso Beans |

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.

Chocolate Tahini Mocha Mousse w-Coconut Bubble Milk + Chocolate Expresso Beans |

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.

I had bought Boba Pearls a while back when I read this post by Molly over at Food 52. I knew I had to try those cute little pearls, but I just didn’t know how exactly I was going to use them.

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!).

Chocolate Tahini Mocha Mousse w-Coconut Bubble Milk + Chocolate Expresso Beans |

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.

Chocolate Tahini Mocha Mousse w-Coconut Bubble Milk + Chocolate Expresso Beans |

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.

Chocolate Tahini Mocha Mousse w-Coconut Bubble Milk + Chocolate Expresso Beans |

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.


Chocolate Tahini Mocha Mousse w-Coconut Bubble Milk + Chocolate Expresso Beans |

It’s not negotiable. Do it.

Chocolate Tahini Mocha Mousse w-Coconut Bubble Milk + Chocolate Expresso Beans |

Chocolate Tahini Mocha Mousse w/Coconut Bubble Milk + Chocolate Expresso Beans.

Prep Time 30 minutes
Cook Time 20 minutes
Rest 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 Servings
Calories Per Serving: 860 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Coconut Bubble Milk

  • 1/2 cup dried [Boba Topioca Pearls |]
  • 1 1/2 ounce can coconut milk about one 14, 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


  • 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 |]
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Chocolate Tahini Mocha Mousse w-Coconut Bubble Milk + Chocolate Expresso Beans |

That’s a good lookin bite, right?!?? Perfect for a happy Tuesday!

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  1. Hi! I am digging into this recipe right now and I am not clear on the coconut milk! It says 1 1/2 ounce can. I’m not sure what your comments “about one 14”? Am I using one and a half cans or one and a half fluid ounces? Sorry! I hope you can answer soon.

    1. Hi! You can omit those from the recipe. Please let me know if you have any other questions, thanks!

  2. Hi Tieghan

    I’m from South Africa and we don’t really have products like the Boba Topioca Pearls in any of our local stores… Is there any other product that you can recommend to be used instead?

    1. Hi! I think you could make kind of a sweet rice milk version. Maybe use around 1/4 cup rice and cook it right in the coconut milk. I think that would be great too! Thanks so much and I hope you love this!

  3. These desserts look insanely good and your photographs are GORGEOUS! I may not try them, simply because I gained weight just looking at the photos! Love your blog.

    1. Oh my gosh, thank you so much for pointing this out to me. I need to proof a little better clearly. Thanks again!

  4. Wow – how pretty does this look?! The title is a mouthful for sure but you can’t leave out any of those words b/c the combo is totally amazing!! I want a bite right now!

  5. I’ve never been a fan of bubble tea but seeing this gorgeous coconutty, tahini spiked chocolate mousse has totally got me sold! Love your creativity here. The combinations sounds divine.

  6. first off I love your blog and I know you didn’t mean to offend anyone but when you say the ‘ehtnic flavors’ you’re grouping many many flavors and cultures into one which de-values them
    as if the only flavors are ethnic(anything non european/american) and non-ethnic (anything not european/american) when in actuality there are countless flavorous from countless cultures.
    I’m definitely someone who notices this stuff to often and needs to loosen up so please don’t take this personally or think anyone is harmed by this post 🙂
    aside from that keep doing your thang because you and your blog are amazing and something I truly look forward too every week 🙂 Your recipe creations are unique and complex without being intimidating
    I made your chocolate birthday cake today and it was a huge hit!