Charleston Desserts Recipe List


171 E. Bay Street, Charleston, SC 29401

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.


  • Place the butter, honey and granulated sugar in a small saucepan and melt slowly over low heat.
  • Once the butter and sugar are melted, remove the pan from the heat and add the flour and sesame seeds.
  • You may use this mixture immediately or place in the refrigerator for up to one week.
  • If the mixture sits the seeds will tend to float to the top so stir before using.
  • Spread the mixture onto a parchment or waxed paper lined cookie sheet until it is approximately 9 inches by 12 inches and bake in a preheated 350 degree oven until dark brown and bubbly.
  • Remove from oven and allow to cool slightly.
  • Cut with a sharp knife or pizza wheel to six equal squares and wrap them loosely around a dowel rod or broomstick.
  • Allow the firecrackers to cool for approximately 3 minutes and remove carefully.
  • Firecrackers may be made in advance and stored in an airtight container or in the freezer.

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