Aloha Lullaby – Tropical Coconut Chocolate Mousse

Allergens

Dairy, Eggs

Ingredients

• 6 oz dark chocolate, finely chopped
• 1 cup coconut milk
• 1/2 cup heavy cream
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 2 egg whites
• Pinch of salt
• Fresh berries and toasted coconut flakes for garnish

Instructions

1. In a double boiler, gently melt the chocolate over simmering water, stirring occasionally until smooth. Remove from heat and set aside to cool slightly.
2. In a separate saucepan, combine the coconut milk and heavy cream, bringing it to a gentle simmer. Stir in sugar and vanilla extract, then remove from heat and allow to cool.
3. In a clean, dry bowl, whisk egg whites with a pinch of salt until stiff peaks form.
4. Gradually pour the slightly cooled chocolate into the coconut cream mixture, stirring constantly to combine. Fold in the whipped egg whites until fully incorporated.
5. Divide the mousse equally into two elegant glasses or dessert cups, and refrigerate for at least 2 hours, or until set.

Chef’s Insight

Allow the mousse to come to room temperature before serving for the most indulgent experience.

Notes

Pair this dessert with a refreshing pineapple sorbet or coconut panna cotta for a complete Hawaiian experience.