Chocolate Mousse Recipe
Milk Chocolate Mousse, Coconut, Mango
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Ingredients
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Mousse Base
Coconut Topping
Mango Sauce
Method
Mousse Preparation
- 1
Melt the Chocolate
In a heatproof bowl, melt the milk chocolate over a pot of simmering water (double boiler method) until smooth. Remove from heat and let it cool slightly.
- 2
Whip the Cream
In a mixing bowl, whip 400 ml of heavy cream until soft peaks form. Set aside.
- 3
- 4
Combine Ingredients
Gently fold the melted chocolate into the whipped cream until combined. Then fold in the beaten egg whites carefully to maintain the airy texture.
- 5
Chill the Mousse
Transfer the mousse into serving dishes and refrigerate for at least 2 hours to set.
Coconut Topping Preparation
- 6
Prepare Coconut Cream
In a bowl, combine the coconut cream with 30 grams of powdered sugar and mix until smooth.
- 7
Toast the Coconut
In a skillet over medium heat, toast the shredded coconut until golden brown. Stir frequently to prevent burning.
Mango Sauce Preparation
- 8
Make Mango Sauce
Peel and dice the ripe mango. In a blender, combine the mango pieces, 1 tablespoon of lime juice, and 10 grams of sugar. Blend until smooth.
Assembly
- 9
Serve the Mousse
Once the mousse has set, top each serving with a dollop of coconut cream and sprinkle with toasted shredded coconut. Drizzle with mango sauce before serving.
