Chinese Firecracker


4 Servings


3 oz Unsalted Butter
1 C Granulated Sugar
1/4 C Honey
3/4 C All Purpose Flour
2 t White Sesame Seeds
2 t Black Sesame Seeds

Ingredients For White Chocolate Mousse

8 oz White Chocolate
1/2 C Heavy Cream, scalded
1 1/2 C Heavy Cream, very cold
1/4 C Granulated Sugar
1/4 t Vanilla Extract Method
  • Chop chocolate into small pieces and place over a double boiler until it is melted half way.
  • Meanwhile, heat the 1/2 cup cream in a small saucepan until it is at a rolling boil.
  • Pour a little of the cream over the half-melted chocolate.
  • If the chocolate starts to become hard, add a little more of the warm cream.
  • Once the chocolate becomes smooth, shiny and taffy like, it is finished.
  • You may not need to add all of the cream.
  • Allow the mixture to cool.
  • Place the 1 1/2 cups of cold heavy cream in a mixing bowl with the granulated sugar and the vanilla extract and whip on high until it reaches medium peaks.
  • Fold the whipped cream into the chocolate a little at a time.
  • When it is completely incorporated, place in the refrigerator for at least 3 hours.
  • The mousse may be made well in advance but should be frozen if it is not used within 2 days.
  • If mousse is frozen it can be thawed over night in the refrigerator.

171 E. Bay Street, Charleston, SC, 29401