Bowl of Delicious Moose
I’ve discovered the world’s lowest-stress most flexible dessert: this coffee mousse with chocolate tahini sauce. It feels infinitely variable depending on what you have on hand, all components of it can be made in advance, it’s quick and easy to assemble, and it’s extremely delicious. I made it last night, leaving out espresso powder (my can of it had hardened into coffee granite), and topping it with Sichuan Peanut Streusel, which I make regular batches of and store in the freezer — but you could just as easily top with salted peanuts or crumbled cookies or whatever you have. I wouldn’t bet against crumbled potato chips, but I’m weird.