Tamari Chocolate Mousse Recipe
kinako shortbread, honey soy reduction, sesame ice cream
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Ingredients
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Tamari Chocolate Mousse
Kinako Shortbread
Honey Soy Reduction
Sesame Ice Cream
Method
Tamari Chocolate Mousse
- 1
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a double boiler until smooth. Remove from heat and stir in tamari sauce.
- 2
- 3
Whip the Cream
In another bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the chocolate mixture until combined.
- 4
Chill
Transfer the mousse into serving glasses and refrigerate for at least 2 hours until set.
Kinako Shortbread
- 5
- 6
Shape and Bake
Roll out the dough on a floured surface to about 1/4 inch thick. Cut into desired shapes and place on a baking sheet. Bake for 12-15 minutes or until golden.
Honey Soy Reduction
- 7
Combine Ingredients
In a small saucepan, combine soy sauce and honey. Bring to a simmer over medium heat.
- 8
Reduce
Cook for about 5-7 minutes, or until slightly thickened. Remove from heat and let cool.
Sesame Ice Cream
- 9
Mix Ingredients
In a bowl, whisk together heavy cream, whole milk, sugar, sesame paste, vanilla extract, and salt until well combined.
- 10
Chill and Churn
Chill the mixture in the refrigerator for at least 2 hours. Then churn in an ice cream maker according to manufacturer's instructions.
- 11
Freeze
Transfer to a container and freeze for at least 4 hours before serving.
