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

INGREDIENTS

Coconut Bubble Milk
1/2 cup dried Boba Topioca 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

Source: www.halfbakedharvest.com

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