Pearls and Chocolate
Indulge in the decadent harmony of flavors and textures with "Pearls and Chocolate," an exquisite dessert that marries the bold richness of dark chocolate ganache with the delicate chewiness of tapioca pearls bathed in creamy coconut milk. Perfect for chocolate lovers seeking a unique twist, this recipe brings together silky melted chocolate, fragrant vanilla, and the tropical allure of coconut, creating a dessert that’s both luxurious and comforting. Ready in just an hour, this show-stopping treat delivers a layered experience of warmth, sweetness, and indulgence, making it ideal for dinner parties or a cozy night in. Serve it warm or at room temperature, and consider garnishing with a sprinkle of sea salt or chocolate shavings for an elegant finishing touch. Whether you’re hosting guests or treating yourself, "Pearls and Chocolate" promises a memorable dessert adventure!
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Recipe Information
Ingredients
- 200 g Dark chocolate (70% cocoa)
- 200 ml Heavy cream
- 30 g Unsalted butter
- 100 g Small tapioca pearls
- 200 ml Coconut milk
- 40 g Granulated sugar
- 1 tsp Vanilla extract
- 500 ml Water
Instructions
1. In a medium saucepan, bring 500 ml of water to a boil. Add the tapioca pearls and stir gently to prevent them from sticking together.
2. Reduce the heat and simmer the pearls for 15-20 minutes, or until they become translucent, stirring occasionally. Turn off the heat and cover the pan for an additional 10 minutes to allow the pearls to fully hydrate.
3. Strain the cooked tapioca pearls and rinse them under cold water to remove excess starch. Set aside.
4. In another saucepan, combine the coconut milk, granulated sugar, and vanilla extract. Heat the mixture over medium heat until the sugar dissolves and the mixture is warm, but do not let it boil. Once warm, add the cooked tapioca pearls to the coconut milk and stir gently. Keep warm on low heat.
5. To prepare the chocolate ganache, chop the dark chocolate into small pieces and place it in a heatproof bowl.
6. In a small saucepan, heat the heavy cream over medium heat until it begins to steam but hasn’t yet started to boil. Pour the hot cream over the chopped chocolate.
7. Let the cream sit over the chocolate for 2-3 minutes, then stir gently with a spatula until the mixture is smooth and shiny.
8. Add the unsalted butter to the ganache and continue to stir until fully incorporated. Let the ganache cool slightly to thicken.
9. To assemble the dessert, spoon a layer of the warm tapioca coconut mixture into serving glasses or bowls. Top with a generous layer of the chocolate ganache.
10. Optional: Garnish with a sprinkle of sea salt or a few chocolate shavings for added texture and flavor.
11. Serve warm or at room temperature and enjoy the contrast of creamy chocolate and chewy tapioca pearls.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 26.3 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 422 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
