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.
Filled Easter eggs
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.
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.
White Chocolate Coconut Mousse
- 250 ml coconut cream well chilled
- 150 g white chocolate
- 6 hollow chocolate Easter eggs small
- 2 tsps lemon curd
- 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.