Coconut chocolate mousse
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Coconut chocolate mousse
Recipe by Anna Glover
A lusciously smooth, airy mousse made with milk chocolate and coconut cream
Serves: 6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
309Kcal
Fat
21gr
Saturates
15gr
Carbs
24gr
Sugars
23gr
Fibre
2gr
Protein
5gr
Salt
0.2gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 250g milk chocolate, broken into pieces
- 2 large egg whites
- 1 tsp caster sugar
- 100g chilled coconut cream, stirred, plus 3 tbsp to serve (optional)
- pinch of pink Himalayan salt or flaky sea salt
- 2-3 tbsp coconut flakes or desiccated coconut, to serve
Step by step
Get ahead
Make the day before and chill overnight. Add the toppings when ready to serve.
- Melt the milk chocolate in a heatproof bowl over a pan of simmering water, or in short blasts in the microwave, stirring frequently. Leave to cool to room temperature.
- Whip the egg whites with an electric whisk in a clean bowl until you get soft peaks. Add the sugar, and whisk again briefly until the egg whites just start to firm up and go shiny.
- Mix the coconut cream into the cooled melted chocolate, and add a small pinch of salt. Beat well until smooth. Stir one spoonful of the egg whites into the mix to loosen, then fold in the remainder using a large spoon or spatula, trying to knock out as little air as possible. Use a folding motion rather than stirring, until you get a smooth, fluffy and chocolatey mousse. Spoon into 6 little bowls or glasses (you only need a small portion as the mousse is rich), cover and chill for 3 hours or overnight.
- Meanwhile, toast the coconut in a dry frying pan on a low heat until starting to turn lightly golden. Tip onto a plate, and toss with another small pinch of salt. Leave to cool completely.
-
To serve, drizzle each pot with 1⁄2 tablespoon of coconut cream if you like, then scatter with the toasted coconut.
*This recipe contains raw egg
