Get ready to fall in love with the rich, nutty magic of black sesame! These 18 creamy desserts transform this unique ingredient into everything from silky puddings to decadent ice creams. Perfect for adventurous home bakers looking to try something new, these recipes promise to delight your taste buds and impress your guests. Let’s dive into these irresistible treats that are sure to become your new favorites!
Black Sesame Mochi
Zesty black sesame mochi brings that perfect chewy-sweet combo you crave. You’ll love how the nutty sesame filling contrasts with the soft, stretchy dough. It’s way easier to make than you might think, and totally worth the effort.
Ingredients
– 1 cup glutinous rice flour
– 1/4 cup sugar
– 3/4 cup water
– 1/2 cup black sesame seeds
– 2 tbsp honey
– 1 tbsp cornstarch
– 2 tbsp potato starch
Instructions
1. Toast 1/2 cup black sesame seeds in a dry skillet over medium heat for 3-4 minutes until fragrant, shaking the pan frequently to prevent burning.
2. Grind the toasted sesame seeds in a food processor for 2 minutes until they form a fine powder with some oil visible.
3. Mix the ground sesame with 2 tbsp honey and 1 tbsp cornstarch until a thick paste forms.
4. Roll the sesame paste into 12 small balls, about 1 teaspoon each, and set them on a parchment-lined tray.
5. Combine 1 cup glutinous rice flour, 1/4 cup sugar, and 3/4 cup water in a microwave-safe bowl, whisking until smooth with no lumps.
6. Cover the bowl with plastic wrap and microwave on high for 2 minutes.
7. Stir the hot mochi dough vigorously with a wet spatula until smooth and elastic, about 1 minute.
8. Dust your work surface with 2 tbsp potato starch and turn out the hot mochi dough.
9. Divide the dough into 12 equal pieces, rolling each into a smooth ball.
10. Flatten each dough ball into a 3-inch circle using your palms.
11. Place one sesame ball in the center of each dough circle and pinch the edges together to seal completely.
12. Gently roll each filled mochi between your palms to form smooth spheres.
13. Dust the finished mochi with remaining potato starch to prevent sticking.
14. Let the mochi rest at room temperature for 30 minutes before serving to allow the texture to set properly.
Chewy, sweet, and nutty—these mochi have that perfect stretch when you bite into them. The black sesame filling adds an earthy depth that pairs wonderfully with the mild rice dough. Try serving them with green tea or crushing some over ice cream for a fun twist.
Black Sesame Pudding
Very few desserts manage to be both elegant and surprisingly simple to make at home. You’ll love how this black sesame pudding turns a unique ingredient into a creamy, nutty treat that feels fancy but comes together with minimal effort. It’s the perfect make-ahead dessert for when you want something special without the stress.
Ingredients
– 1/2 cup black sesame seeds
– 1/4 cup granulated sugar
– 2 cups whole milk
– 3 tablespoons cornstarch
– 1/4 teaspoon salt
Instructions
1. Toast 1/2 cup black sesame seeds in a dry skillet over medium heat for 3-4 minutes, shaking the pan constantly until fragrant.
2. Transfer the toasted sesame seeds to a blender and grind them into a fine powder for 1-2 minutes.
3. Add 1/4 cup granulated sugar to the blender and pulse 3-4 times to combine with the sesame powder.
4. Pour 2 cups whole milk into a medium saucepan and whisk in the sesame-sugar mixture until fully incorporated.
5. Place the saucepan over medium heat and cook the mixture for 5-6 minutes, stirring frequently until small bubbles form around the edges.
6. In a small bowl, create a slurry by whisking 3 tablespoons cornstarch with 3 tablespoons of cold water until smooth.
7. Slowly pour the cornstarch slurry into the hot milk mixture while continuously whisking to prevent lumps.
8. Add 1/4 teaspoon salt and continue cooking over medium-low heat for 4-5 minutes, whisking constantly until the pudding thickens enough to coat the back of a spoon.
9. Remove the saucepan from heat and immediately pour the pudding through a fine-mesh strainer into a clean bowl to ensure a silky texture.
10. Divide the strained pudding evenly among 4 serving glasses or ramekins.
11. Cover the puddings directly with plastic wrap pressed against the surface to prevent skin formation.
12. Refrigerate the puddings for at least 4 hours, or until completely set and chilled through.
Perfectly set black sesame pudding has a beautiful gray hue and velvety texture that melts on your tongue. The nutty, toasty flavor pairs wonderfully with fresh berries or a drizzle of honey, making it versatile enough for both casual dinners and special occasions. You might even try layering it with matcha pudding for a stunning visual contrast that tastes as good as it looks.
Black Sesame Smoothie Bowl
Brace yourself for the creamiest, most satisfying breakfast you’ll make all week. This black sesame smoothie bowl gives you that rich, nutty flavor you love in a refreshing, spoonable form that’s perfect for busy mornings when you need something both nourishing and delicious.
Ingredients
– 2 cups frozen bananas
– 1/4 cup black sesame seeds
– 1 cup unsweetened almond milk
– 2 tbsp maple syrup
– 1/2 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. Place 2 cups frozen bananas in your blender.
2. Add 1/4 cup black sesame seeds to the blender.
3. Pour 1 cup unsweetened almond milk over the bananas and sesame seeds.
4. Add 2 tbsp maple syrup to the mixture.
5. Measure and add 1/2 tsp vanilla extract.
6. Sprinkle 1/4 tsp salt into the blender.
7. Blend on high speed for 45-60 seconds until completely smooth and creamy.
8. Stop the blender and scrape down the sides with a spatula to ensure even blending.
9. Blend for another 15-20 seconds until no chunks remain.
10. Pour the smoothie mixture into a bowl immediately.
A silky, thick texture holds toppings beautifully while the toasted sesame flavor shines through with just the right sweetness. Try topping with sliced strawberries and extra sesame seeds for contrasting colors and textures that make this bowl as pretty as it is tasty.
Black Sesame Chia Pudding
Venture into the world of nutty, creamy goodness with this black sesame chia pudding. You’ll love how simple it is to whip up overnight, and it’s packed with protein to keep you full all morning. Seriously, this might become your new breakfast obsession.
Ingredients
– 1/4 cup black sesame seeds
– 2 tbsp maple syrup
– 1 cup unsweetened almond milk
– 1/4 cup chia seeds
Instructions
1. Place 1/4 cup black sesame seeds in a dry skillet over medium heat.
2. Toast the sesame seeds for 3-4 minutes, stirring constantly, until fragrant and lightly toasted.
3. Transfer the toasted sesame seeds to a blender and let them cool for 2 minutes.
4. Add 2 tbsp maple syrup and 1 cup unsweetened almond milk to the blender.
5. Blend on high speed for 45-60 seconds until the mixture is completely smooth and creamy.
6. Pour the blended sesame mixture into a medium bowl.
7. Add 1/4 cup chia seeds to the bowl and whisk vigorously for 1 minute to prevent clumping.
8. Let the mixture sit for 5 minutes, then whisk again for 30 seconds to break up any remaining clumps.
9. Cover the bowl tightly with plastic wrap, pressing it directly against the surface of the pudding.
10. Refrigerate the pudding for at least 6 hours or overnight until thickened to a spoonable consistency.
Keep in mind this pudding develops a wonderfully thick, almost tapioca-like texture with tiny black sesame speckles throughout. The flavor is deeply nutty with just the right touch of sweetness from the maple syrup. Try layering it with fresh berries and granola for a stunning breakfast parfait, or spread it on toast for an unexpected twist.
Black Sesame Butter Toast
Kind of craving something nutty, sweet, and totally Instagram-worthy? You’ve got to try this black sesame butter toast—it’s like your favorite peanut butter toast got a sophisticated, earthy makeover that comes together in minutes. Perfect for when you want something special without the fuss.
Ingredients
– 2 slices thick-cut white bread
– 1/4 cup black sesame seeds
– 2 tbsp unsalted butter, softened
– 1 tbsp honey
– 1/4 tsp salt
Instructions
1. Toast the 2 slices of thick-cut white bread in a toaster until golden brown and crisp.
2. While the bread toasts, combine 1/4 cup black sesame seeds, 2 tbsp softened unsalted butter, 1 tbsp honey, and 1/4 tsp salt in a small bowl.
3. Stir the mixture vigorously for 1-2 minutes until it forms a smooth, spreadable paste. Tip: If the butter is too firm, microwave the mixture in 5-second bursts to soften it without melting.
4. Spread the black sesame butter evenly onto the warm toasted bread slices, covering each slice completely. Tip: Warm toast helps the butter melt slightly for better absorption and flavor.
5. Optional: For extra crunch, sprinkle a pinch of additional black sesame seeds over the top of the buttered toast.
6. Slice each toast diagonally and serve immediately. Tip: Enjoy it right away while the toast is still warm and crisp for the best texture contrast.
Just out of this world—the toast is crisp and warm, giving way to that rich, nutty black sesame butter with a hint of sweetness from the honey. Try it with a drizzle of extra honey or a sprinkle of flaky sea salt for a next-level breakfast, or pair it with a hot matcha latte to balance the earthy flavors.
Black Sesame Macarons
Let’s be real, black sesame macarons are that elegant dessert that looks intimidating but is totally achievable. You’ll love how the nutty, earthy flavor pairs with the delicate cookie shell, creating a treat that’s as beautiful as it is delicious.
Ingredients
– 1 cup almond flour
– 1 ¾ cups powdered sugar
– 3 large egg whites
– ¼ cup granulated sugar
– 2 tablespoons black sesame paste
– 5 drops black food coloring
Instructions
1. Sift 1 cup almond flour and 1 ¾ cups powdered sugar together into a large bowl to remove any lumps.
2. In a separate clean bowl, whip 3 large egg whites on medium speed until foamy, about 1 minute.
3. Gradually add ¼ cup granulated sugar to the egg whites while continuing to whip.
4. Increase mixer speed to high and whip until stiff peaks form, about 3-4 minutes.
5. Gently fold the sifted dry ingredients into the whipped egg whites using a spatula.
6. Add 2 tablespoons black sesame paste and 5 drops black food coloring to the batter.
7. Continue folding until the batter flows off the spatula in a continuous ribbon, about 40-50 folds.
8. Transfer the batter to a piping bag fitted with a ½-inch round tip.
9. Pipe 1½-inch circles onto parchment-lined baking sheets, spacing them 1 inch apart.
10. Tap the baking sheets firmly on the counter 3-4 times to release air bubbles.
11. Let the piped macarons rest at room temperature for 30-45 minutes until a skin forms on the surface.
12. Preheat your oven to 300°F while the macarons are resting.
13. Bake one sheet at a time in the center rack for 15-17 minutes until the tops don’t wiggle when touched.
14. Cool completely on the baking sheet for 20 minutes before removing.
15. Match similar-sized shells and fill with remaining black sesame paste.
What makes these macarons special is the satisfying crack of the shell giving way to that chewy interior. The deep, toasty sesame flavor shines through beautifully, making them perfect alongside green tea or as an elegant addition to any dessert platter.
Black Sesame Roll Cake
A black sesame roll cake might sound fancy, but it’s totally doable and so worth it. You get this gorgeous, dark swirl with a nutty, toasty flavor that’s surprisingly subtle and not too sweet. Perfect for when you want to impress without stressing too much.
Ingredients
– 4 large eggs
– 3/4 cup granulated sugar
– 1/4 cup black sesame paste
– 1/3 cup vegetable oil
– 1/2 cup all-purpose flour
– 1/4 tsp salt
– 1 cup heavy cream
– 2 tbsp powdered sugar
Instructions
1. Preheat your oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper.
2. Separate 4 large eggs, placing the yolks in one bowl and the whites in another.
3. Add 1/2 cup of granulated sugar to the egg yolks and whisk until pale and thick, about 2-3 minutes.
4. Whisk in 1/4 cup black sesame paste and 1/3 cup vegetable oil until fully combined.
5. Sift in 1/2 cup all-purpose flour and 1/4 tsp salt, then fold gently until no dry streaks remain.
6. In a clean bowl, beat the egg whites with an electric mixer on medium speed until foamy.
7. Gradually add the remaining 1/4 cup granulated sugar while beating, and continue until stiff peaks form.
8. Gently fold one-third of the egg whites into the yolk mixture to lighten it, then fold in the rest until just combined.
9. Pour the batter into the prepared pan and spread it evenly with a spatula.
10. Bake for 12-14 minutes, or until the cake springs back when lightly touched.
11. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar and carefully peel off the parchment.
12. Starting from a short end, roll the cake and towel together tightly, then let it cool completely on a wire rack, seam side down.
13. While the cake cools, beat 1 cup heavy cream and 2 tbsp powdered sugar with an electric mixer until medium-stiff peaks form.
14. Unroll the cooled cake gently and spread the whipped cream evenly over the surface, leaving a 1-inch border on one short end.
15. Re-roll the cake firmly but gently, using the towel to guide it, and place it seam side down on a serving plate.
16. Chill the rolled cake in the refrigerator for at least 1 hour before slicing to set the shape. Every slice reveals that beautiful spiral of dark sesame cake and creamy filling. It’s soft, lightly sweet, and has this earthy, nutty depth that pairs wonderfully with tea or coffee. Try serving it with a sprinkle of toasted sesame seeds or fresh berries for a pop of color.
Black Sesame Panna Cotta
Wondering how to make a dessert that’s both elegant and surprisingly simple? Black sesame panna cotta delivers a nutty, sophisticated flavor with minimal effort. You’ll love how this creamy treat comes together with just a few ingredients.
Ingredients
– 2 cups heavy cream
– 1/2 cup granulated sugar
– 1/4 cup black sesame paste
– 2 1/4 teaspoons unflavored gelatin powder
– 3 tablespoons cold water
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions
1. Sprinkle 2 1/4 teaspoons gelatin powder over 3 tablespoons cold water in a small bowl.
2. Let the gelatin mixture sit for 5 minutes until it becomes spongy.
3. Combine 2 cups heavy cream, 1/2 cup sugar, and a pinch of salt in a saucepan over medium heat.
4. Heat the cream mixture while stirring constantly until the sugar completely dissolves and tiny bubbles form around the edges (about 5 minutes).
5. Remove the saucepan from heat and whisk in 1/4 cup black sesame paste until fully incorporated.
6. Stir in 1 teaspoon vanilla extract.
7. Add the bloomed gelatin to the warm cream mixture and whisk vigorously for 1 minute until no gelatin lumps remain.
8. Strain the mixture through a fine-mesh sieve into a pourable measuring cup to ensure a perfectly smooth texture.
9. Divide the panna cotta mixture evenly among 6 ramekins or serving glasses.
10. Cover each ramekin with plastic wrap, making sure the wrap doesn’t touch the surface.
11. Refrigerate the panna cottas for at least 6 hours or overnight until completely set.
12. Test for doneness by gently shaking a ramekin – the surface should jiggle slightly but not ripple.
Just imagine breaking through that silky surface to discover the earthy, toasted notes of black sesame. The texture melts on your tongue while the subtle sweetness balances the nutty depth perfectly. Try serving it with fresh berries or a drizzle of honey for an extra flavor dimension that complements the sesame beautifully.
Black Sesame Donuts
Haven’t you been craving something a little different for your morning coffee break? These black sesame donuts are the perfect twist on a classic treat. They’re nutty, slightly sweet, and have that gorgeous dark color that makes them look as sophisticated as they taste.
Ingredients
– 1 1/2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup black sesame powder
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 large egg
– 1/2 cup buttermilk
– 1/4 cup vegetable oil
– 1 tsp vanilla extract
– 2 tbsp black sesame seeds
Instructions
1. Preheat your oven to 350°F and lightly grease a 6-cavity donut pan.
2. Whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup black sesame powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a large bowl.
3. In a separate bowl, beat 1 large egg until frothy.
4. Add 1/2 cup buttermilk, 1/4 cup vegetable oil, and 1 tsp vanilla extract to the beaten egg, whisking until fully combined.
5. Pour the wet ingredients into the dry ingredients, stirring gently until just combined—don’t overmix or your donuts will be tough.
6. Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
7. Sprinkle 2 tbsp black sesame seeds evenly over the batter in each donut cavity.
8. Bake for 12-14 minutes at 350°F until the donuts spring back when lightly pressed.
9. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack.
10. Cool completely before serving for the best texture.
Moist and tender with a subtle nutty flavor, these donuts have an incredible crumb that pairs perfectly with your morning coffee. The black sesame seeds add a delightful crunch against the soft cake texture, making them sophisticated enough for brunch yet simple enough for everyday snacking.
Black Sesame Tiramisu
Gosh, you’re going to love this twist on a classic dessert. Black sesame tiramisu brings nutty, earthy flavors to the creamy Italian favorite we all adore. It’s surprisingly simple to make and will definitely impress your guests.
Ingredients
– 1 cup heavy cream
– 8 oz mascarpone cheese
– 1/2 cup granulated sugar
– 1/4 cup black sesame paste
– 1 cup strong brewed coffee, cooled to room temperature
– 2 tbsp coffee liqueur
– 24 ladyfinger cookies
– 2 tbsp cocoa powder
– 1/4 cup toasted black sesame seeds
Instructions
1. Chill a large metal bowl and whisk attachments in the freezer for 15 minutes.
2. Pour 1 cup heavy cream into the chilled bowl and whip on medium-high speed until soft peaks form.
3. In a separate bowl, combine 8 oz mascarpone cheese, 1/2 cup granulated sugar, and 1/4 cup black sesame paste, mixing until smooth and creamy.
4. Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
5. Combine 1 cup cooled coffee and 2 tbsp coffee liqueur in a shallow dish.
6. Quickly dip 12 ladyfinger cookies one at a time into the coffee mixture for 2 seconds each, ensuring they absorb liquid but don’t become soggy.
7. Arrange the dipped cookies in a single layer in an 8×8 inch baking dish.
8. Spread half of the black sesame cream mixture evenly over the cookie layer.
9. Repeat the dipping process with the remaining 12 ladyfinger cookies.
10. Create a second layer with the dipped cookies in the baking dish.
11. Spread the remaining black sesame cream mixture over the top layer.
12. Sift 2 tbsp cocoa powder evenly over the surface using a fine-mesh sieve.
13. Sprinkle 1/4 cup toasted black sesame seeds over the cocoa powder.
14. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
Before serving, let this beauty sit at room temperature for 15 minutes to soften slightly. The black sesame creates this wonderful earthy contrast against the sweet mascarpone, while the toasted sesame seeds add a delightful crunch to each creamy bite. Try serving it with a drizzle of honey or alongside fresh berries for an extra flavor dimension.
Black Sesame Custard Buns
Venturing into the world of Asian-inspired desserts? These black sesame custard buns are your new weekend project—soft, sweet, and surprisingly simple to make at home. You’ll love the nutty, toasty flavor wrapped in fluffy dough, and they’re perfect for impressing friends or treating yourself.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tsp active dry yeast
– 3/4 cup warm whole milk (110°F)
– 2 tbsp unsalted butter, softened
– 1/4 cup black sesame powder
– 1/4 cup sweetened condensed milk
– 1 large egg yolk
– 1 tbsp water
– 1/4 tsp salt
Instructions
1. Combine 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp active dry yeast, and 1/4 tsp salt in a large bowl.
2. Pour in 3/4 cup warm whole milk (110°F) and mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. While the dough rises, mix 1/4 cup black sesame powder, 1/4 cup sweetened condensed milk, and 1 large egg yolk in a bowl to make the custard filling.
6. Punch down the risen dough and divide it into 8 equal pieces.
7. Roll each piece into a 4-inch circle, place 1 tbsp of the black sesame custard in the center, and pinch the edges to seal tightly. Tip: Press out any air bubbles to prevent bursting during steaming.
8. Arrange the filled buns on parchment-lined trays, cover, and let proof for 30 minutes until puffy.
9. Bring water to a boil in a steamer, then reduce heat to maintain a steady steam.
10. Steam the buns for 12 minutes over medium heat. Tip: Avoid opening the steamer lid during cooking to keep the buns from collapsing.
11. Turn off the heat and let the buns rest in the steamer for 5 minutes before removing. Tip: Use a paper towel under the lid to absorb condensation and prevent soggy tops.
12. Brush the warm buns lightly with 1 tbsp water for a glossy finish. The buns emerge with a pillowy texture and deep, aromatic sesame flavor that’s both earthy and subtly sweet. Serve them warm with a drizzle of honey or alongside green tea for a cozy, authentic treat.
Black Sesame Truffles
Craving something uniquely delicious that’s surprisingly simple to make? These black sesame truffles are the perfect little treat when you want something special without spending hours in the kitchen. You’ll love how the nutty, toasty flavor pairs with just the right amount of sweetness.
Ingredients
– 1 cup black sesame seeds
– 1/4 cup honey
– 1/4 cup coconut oil
– 1/4 cup unsweetened shredded coconut
– 1/4 teaspoon sea salt
Instructions
1. Preheat your oven to 350°F.
2. Spread 1 cup black sesame seeds evenly on a baking sheet.
3. Toast the sesame seeds in the oven for 5 minutes until fragrant and lightly golden.
4. Transfer the toasted sesame seeds to a food processor.
5. Add 1/4 teaspoon sea salt to the food processor.
6. Process the mixture for 2 minutes until it forms a thick paste.
7. Add 1/4 cup honey to the food processor.
8. Add 1/4 cup coconut oil to the food processor.
9. Process for another minute until all ingredients are fully combined.
10. Place the mixture in the refrigerator for 30 minutes to firm up.
11. Place 1/4 cup unsweetened shredded coconut in a shallow bowl.
12. Scoop 1 tablespoon of the chilled mixture and roll it into a ball between your palms.
13. Roll each ball in the shredded coconut until fully coated.
14. Arrange the finished truffles on a parchment-lined tray.
15. Refrigerate the truffles for at least 1 hour before serving. Definitely try serving these chilled alongside your afternoon coffee or tea – the contrast between the creamy interior and crunchy coconut coating is absolutely delightful. Their rich, earthy flavor makes them feel indulgent while still being naturally sweetened, perfect for when you want something special but not overly heavy.
Black Sesame French Toast
Gosh, have you ever wanted to elevate your weekend brunch game with something truly unique? This black sesame French toast brings a nutty, earthy twist to a classic comfort food. It’s surprisingly simple to make and will definitely impress anyone lucky enough to join you at the table.
Ingredients
– 4 slices thick-cut brioche bread
– 2 large eggs
– 1/2 cup whole milk
– 3 tbsp granulated sugar
– 2 tbsp black sesame paste
– 1 tsp vanilla extract
– 1/4 tsp ground cinnamon
– 2 tbsp unsalted butter
– 1 tbsp black sesame seeds
– 1 tbsp powdered sugar
Instructions
1. Crack 2 large eggs into a shallow, wide bowl.
2. Add 1/2 cup whole milk, 3 tbsp granulated sugar, 2 tbsp black sesame paste, 1 tsp vanilla extract, and 1/4 tsp ground cinnamon to the bowl.
3. Whisk the mixture vigorously for 1 minute until the black sesame paste is fully incorporated and no streaks remain.
4. Place 4 slices of thick-cut brioche bread into the egg mixture, letting them soak for 2 minutes per side.
5. Melt 2 tbsp unsalted butter in a large non-stick skillet or griddle over medium heat (350°F).
6. Carefully place the soaked bread slices into the hot skillet, working in batches if necessary to avoid crowding.
7. Cook the French toast for 3-4 minutes until the bottom is golden brown and crispy.
8. Flip each slice using a spatula and cook for another 3-4 minutes until the second side is equally golden brown.
9. Transfer the cooked French toast to a wire rack to prevent sogginess while you finish cooking remaining slices.
10. Sprinkle 1 tbsp black sesame seeds evenly over the hot French toast.
11. Dust 1 tbsp powdered sugar over the finished toast using a fine-mesh sieve.
Every bite delivers that wonderful contrast between the crisp, buttery exterior and the custardy, fragrant interior. The black sesame adds a deep, toasty flavor that pairs beautifully with the sweetness. Try serving it with a drizzle of honey or a side of fresh berries for an extra special touch.
Black Sesame Affogato
Perfect for when you want something sweet but not too heavy, this black sesame affogato combines nutty, toasty flavors with creamy, cold ice cream. You’ll love how the warm espresso melts into the frozen dessert, creating the most delicious contrast. It’s surprisingly simple to make at home with just a few ingredients.
Ingredients
– 2 scoops black sesame ice cream
– 1/4 cup black sesame seeds
– 2 shots freshly brewed espresso
– 1 tbsp honey
– 1/4 cup heavy cream
Instructions
1. Place 1/4 cup black sesame seeds in a dry skillet over medium heat.
2. Toast the sesame seeds for 3-4 minutes, shaking the pan frequently until they become fragrant and lightly golden.
3. Transfer the toasted sesame seeds to a spice grinder and pulse until finely ground.
4. Combine the ground sesame seeds with 1 tbsp honey in a small bowl, stirring until a thick paste forms.
5. Place 2 scoops black sesame ice cream in a serving glass or bowl.
6. Drizzle the sesame-honey paste over the ice cream in a circular pattern.
7. Pour 1/4 cup heavy cream into a chilled metal bowl.
8. Whisk the cream vigorously for 2-3 minutes until soft peaks form.
9. Spoon the whipped cream over the ice cream mixture.
10. Brew 2 shots of espresso using an espresso machine, aiming for a temperature of 195°F.
11. Immediately pour the hot espresso over the assembled dessert.
12. Serve immediately while the espresso is still warm and the ice cream is cold.
Getting that perfect swirl of melted ice cream and espresso is part of the magic. The black sesame adds an earthy depth that balances the bitterness of the coffee beautifully. Try serving it in clear glasses to watch the layers mingle, or garnish with extra toasted sesame seeds for extra crunch.
Summary
Kaleidoscopic in flavor and texture, these 18 black sesame desserts offer something special for every sweet tooth. We hope you find a new favorite to whip up in your kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest so other dessert lovers can discover these creamy delights.
