Chocolate mousse is always a popular choice for dessert but this one is even better than most. It has a subtle coconut flavour that sets off the chocolate perfectly.
75g dark chocolate, broken into pieces
2 tablespoons coconut cream
scant 2/3 cup icing sugar
3 eggs, separated
40g unsalted butter, cut into pieces
pinch of salt
desiccated coconut to garnish
Add to shopping list
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:10min › Cook:10min › Extra time:6hours › Ready in:6hours20min
Put the chocolate in a heatproof bowl and place it over a saucepan of simmering water, without letting the bowl touch the water. Stir occasionally until melted, then stir in the coconut cream until blended.
Gradually sift in the icing sugar and continue stirring, still over the saucepan of water, until the mixture is quite runny.
Lightly beat the egg yolks. Take the bowl of chocolate off the heat and gradually pour it into the egg yolks, whisking constantly. Stir in the butter and allow the mixture to cool.
Add a pinch of salt to the egg whites in a clean bowl and whisk into stiff peaks. Carefully fold the whites into the chocolate mixture, then divide among four individual dishes or glasses and chill in the refrigerator for 6 hours or overnight until the mousse is firm.
Garnish each dish with desiccated coconut and, if you like, serve with small biscuits.
• Use a good-quality dark chocolate with at least 70% cocoa solids. • For a more sophisticated flavour, sprinkle a few raisins steeped in dark rum in the bottom of the dishes. Or add 1 tablespoon rum to the coconut cream and melt it separately over a low heat, before blending it into the chocolate in step 1.
It failed on me. After melting the chocolate (lindt 70%) I added the cononut cream and it made the chocolate liquid totally congeal, which wouldnt reverse with further heating and stirring - 04 Mar 2011