Indulge in the rich flavors of chocolate, tahini, and espresso in this luxurious parfait. The addition of coconut bubble milk and chocolate-covered espresso beans adds a delightful twist to this decadent treat.
Ingredients: 1 cup heavy cream. 1/2 cup semisweet chocolate chips. 1/4 cup tahini. 2 tablespoons cocoa powder. 2 tablespoons instant espresso powder. 1/4 cup sugar. 1 teaspoon vanilla extract. 1/2 cup coconut milk. 1/4 cup tapioca pearls. 1/4 cup chocolate-covered espresso beans.
Instructions: In a saucepan, heat the heavy cream over medium heat until it simmers. Remove from heat. Add chocolate chips to the hot cream and let it sit for a minute. Stir until smooth. Stir in tahini, cocoa powder, instant espresso powder, sugar, and vanilla extract until well combined. Pour the mousse mixture into serving glasses and refrigerate for at least 2 hours until set. In another saucepan, cook tapioca pearls according to package instructions. Let them cool. Whisk coconut milk until it becomes frothy. Layer the tapioca pearls on top of the set mousse and pour the frothy coconut milk over them. Top each parfait with chocolate-covered espresso beans. Serve chilled and enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
frog vle