…Minami’s Miso Pecan Mocha Mousse!

With stay-at-home orders still in place, the next best thing to enjoying our favourite desserts in restaurants is bringing those desserts into our homes. Celebrated Head Pastry Chef Nikki Tam of Minami Yaletown never fails to delight her loyal patrons with desserts that truly wow without the intimidation factor and this Miso Pecan Mocha Mousse is the perfect dessert to enjoy with a glass of Vanessa Vineyard wine.

Photo by Cody Chan of Minami Yaletown

Makes 6 servings


For the mocha mousse:

1.5 cups dark couverture chocolate chips

2 cups whipping cream

1 tablespoon instant coffee

1 teaspoon vanilla extract

For the miso pecan crumble:

3 tablespoons butter (cold)

1/4 cup pecans

1/2 cup all-purpose flour

3 tablespoons brown sugar

2 tablespoons saikyo miso

For the mascarpone cream:

3 tablespoons whipping cream

1/2 cup mascarpone

For the garnish (optional):

Edible flowers


For the mocha mousse:

Place chocolate chips in a medium-sized bowl.

Heat cream in a saucepan until it comes to a simmer, turn off heat, and add instant coffee (adjust amount to taste).

Stir cream to melt the instant coffee, then pour the mixture over the chocolate chips. Keep mixing to melt the chocolate completely. Add vanilla extract to the mixture and make sure all ingredients are incorporated.

Once the mixture cools down, refrigerate overnight.

Whip the mixture with an electric mixer until it reaches stiff peaks. Be careful not to overwhip.

Fill a piping bag with mixture (star tip optional).

For the miso pecan crumble:

Preheat the oven to 350°F.

Cut cold butter into small cubes 1 centimetre per side, then combine all the ingredients in a bowl and mix together by hand. Keep mixing until it resembles coarse cornmeal with small chunks of butter throughout. Place mixture on a half sheet pan and refrigerate for 30 minutes.

Bake crumble until golden, approximately 8–10 minutes. Rotate the baking tray once and break apart the crumble with a spatula halfway through to ensure even baking.

For the mascarpone cream:

Whip cream until medium-soft peaks. Fold into mascarpone until incorporated.

Fill a piping bag with the mixture (round tip optional).

To assemble (can be assembled 1 day in advance):

Place a spoonful of crumble in preferred glassware (6–8-ounce glasses work best).

Pipe a layer of mocha mousse on top of crumble, then pipe a layer of mascarpone cream, then pipe another layer of mocha mousse.

Top off the dessert with more crumble and decorate with mascarpone cream and/or edible flowers as desired.



Originally published in Nuvo Magazine and shared with permission from Minami Yaletown.