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.
• 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
Altered ingredient amounts. be careful about adding the coconut cream. I put it in all at once (the recipe doesnt say not to) and it must be a bad move coz it stuffed it up - 04 Mar 2011