White Chocolate Mousse with Coconut

Chocolate mousse is one of my favourite desserts. This time I tried a recipe for white chocolate mousse with a nice taste of coconut. This recipe for white chocolate mousse is perfet to spoil your beloved ones and yourself.

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By the way, if you look for brown chocolate mousse, try this recipe.  

Filled Easter eggs

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I wanted to try filling some hollow Easter eggs as a dessert for Easter lunch and they turned out just how I wanted.  It does make quite a small dessert but I think with all the chocolate that is floating around over the Easter weekend that is not a bad thing . 

Cutting the top off the eggs can be a little tricky but you don’t want a perfect cut anyway and you can always have a few spare in case you break the egg.  Broken chocolate eggs are the chef’s treat.

Note:
You do need to ensure that your coconut cream is chilled before starting. I store mine in the refrigerator so that it is ready chilled.
Coconut milk will not work in this recipe – it needs to be the much thicker coconut cream.

Enjoy!

Try our other sweet recipes, like Homemade Dulce de Leche, Our juiciest Cherry Bakewell Tart or Lemon Posset.

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White Chocolate Coconut Mousse

Fluffy and sweet chocolate mousse recipe with a touch of coconut. It is the perfect ending for a yummy meal. Try my recipe.
Total Time 20 minutes
Servings 6 Persons

Ingredients 

  • 250 ml coconut cream well chilled
  • 150 g white chocolate
  • 6 hollow chocolate Easter eggs small
  • 2 tsps lemon curd

Instructions 

  • Using a whisk beat the coconut cream for a couple of minutes until smooth and thick.
  • Melt the white chocolate carefully over a pan of boiling water or in the microwave.
  • Add the melted chocolate to the coconut cream and continue to whisk for another couple of minutes.
  • Refrigerate while you prepare the chocolate eggs. Using a serrated knife, cut the top off each egg.
  • Spoon or pipe the mousse into the chocolate shell going right up to the top.
  • Remove a little bit of the mousse from the centre of each egg and fill the hollow with some of the lemon curd.
  • Refrigerate until ready to serve.
Keyword Mousse, Tropical
Tried this recipe?Mention @mygoldenpearfood or tag #mygoldenpear!
Author: Susan Queck
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