Tropical Sunset Chocolate Mousse

Allergens

Eggs, Dairy

Ingredients

• 12 oz dark chocolate, finely chopped
• 4 large eggs, separated
• 3/4 cup unsweetened shredded coconut, toasted
• 1/2 cup mango puree
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• A pinch of salt

Instructions

1. In a double boiler, gently melt the dark chocolate over low heat until smooth and glossy. Set aside to cool slightly.
2. In a large bowl, whisk together egg yolks, sugar, vanilla extract, and a pinch of salt until pale and thickened.
3. Gradually whisk in the mango puree, followed by the melted chocolate, until fully combined.
4. In another large bowl, using an electric mixer, beat egg whites on high speed until stiff peaks form.
5. Fold the whipped egg whites into the chocolate mixture gently, until fully incorporated and smooth.
6. In a separate bowl, whip heavy cream to soft peaks. Gently fold it into the chocolate mousse mixture as well.
7. Divide the mousse evenly among 6 glasses or dessert cups and refrigerate for at least 4 hours or until set.
8. Just before serving, top each glass with a generous dollop of toasted coconut.

Chef’s Insight

This dessert is best enjoyed at room temperature after being refrigerated.

Notes

This recipe can be easily doubled to serve a larger group.