Coconut-Lime Mousse in Chocolate Shell Cups

Allergens

Coconut, Soy (in chocolate)

Ingredients

• 1 cup coconut milk 1/2 cup coconut cream 1/4 cup agave nectar 1 tbsp lime zest 1 tbsp lime juice 1 tsp vanilla extract 1/2 tsp salt 8 oz dark chocolate 1 tbsp coconut oil

Instructions

1. In a large bowl, whisk together the coconut milk, coconut cream, agave nectar, lime zest, lime juice, vanilla extract, and salt until well combined. Refrigerate for at least 2 hours to firm up.
2. Break the chocolate into small pieces and place in a heatproof bowl. In a small saucepan over low heat, warm the coconut oil until just melted. Pour the oil over the chocolate and let sit for a minute before stirring gently until smooth.
3. Pour about 1 tbsp of the chocolate mixture into each of the four cups, swirling to coat the sides and bottom evenly. Return to the refrigerator to set for at least 20 minutes.
4. Once the coconut mousse has firmed up, use a piping bag or spoon to fill each chocolate cup with the mousse, leaving a small gap at the top. Smooth the surface with a spatula or back of a spoon.
5. Refrigerate until ready to serve, allowing the mousse and chocolate to set completely.

Chef’s Insight

To ensure a smooth texture, be sure the coconut milk is well-shaken before using.

Notes

The combination of sweet and tangy flavors makes this dessert irresistible.