Tropical Rum-Infused Chocolate Mousse in Coconut Cups

Allergens

Dairy, Coconut, Egg (in chocolate)

Ingredients

• 4 oz dark chocolate (70% cocoa)
• 1/2 cup heavy cream
• 2 tbsp Caribbean dark rum
• 1 tsp vanilla extract
• A pinch of sea salt
• 2 ripe bananas
• 2 cups unsweetened shredded coconut, divided
• 2 tbsp coconut oil

Instructions

1. In a double boiler or microwave, gently melt the chocolate and set aside to cool slightly.
2. In a separate bowl, whip the heavy cream until soft peaks form.
3. Gently fold the melted chocolate into the whipped cream, followed by the rum, vanilla extract, and a pinch of sea salt. Set aside.
4. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
5. Slice the bananas diagonally into 1/4 inch thick coins and arrange them on the prepared baking sheet. Bake for 12 minutes, or until golden and caramelized. Set aside to cool.
6. In a food processor, blend 1 cup of shredded coconut with coconut oil until it forms a dough. Press the mixture into the bottom of two ramekins, creating a thin, even layer. Refrigerate for 20 minutes to set.
7. To serve, spoon the chocolate mousse over the chilled coconut layer in each ramekin, and top with the caramelized banana coins.

Chef’s Insight

To truly embrace the Caribbean flavors, use a high-quality dark chocolate with at least 70% cocoa content for a deep, rich taste.

Notes

The key to this dessert is the balance of flavors and textures, from the creamy chocolate mousse to the crunchy coconut cups and the tender caramelized bananas.