Dark Chocolate Coconut Macaroon Mousse
PREP TIME
5-10 min.
COOK TIME
5-8 min.
Serving Size
4 servings
With just four ingredients and the magic of whipping cream, you can make a rich, chocolatey dessert in mere minutes. The flavour is reminiscent of ever-popular chocolate coconut macaroons while the texture is creamy and light.
Ingredients
- 1/2 cup (125 mL) sweetened flaked or shredded coconut
- 1 cup (250 mL) whipping cream, divided
- 3 oz (90 g) bittersweet chocolate, broken into chunks
- 1 tsp (5 mL) vanilla extract
Directions
| 1. | In a small saucepan over medium heat, toast coconut, constantly stirring, for about 5 min or until golden and fragrant. Set 1 tbsp (15 mL) aside. Add 1/3 cup (80 mL) of the cream to the remaining coconut in a pan and bring to a boil, stirring often. Remove from heat. |
| 2. | In a food processor, pulse chocolate until finely chopped. Add hot cream mixture and process until chocolate is melted and mixture is fairly smooth. Transfer to a bowl, stir in vanilla extract and let cool to room temperature. |
| 3. | In a chilled bowl, whip the remaining cream to soft peaks. Fold about one-quarter into the chocolate mixture, then fold in the remaining cream just until blended. Cover and refrigerate for 15 to 30 min or until starting to set. |
| 4. | Spoon or pipe into serving dishes. Refrigerate for about 30 min, until set, or for up to 1 day. Serve sprinkled with reserved coconut. |
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca
Tips
- Use good-quality dark chocolate that is 65 to 72% cacao for the best flavour and texture.
- A chilled bowl helps the cream whip up to fluffy perfection.
- Keep the cream nice and cold before you whip it, too, for even better volume.
- Add 1 tbsp (5 mL) coconut rum or chocolate liqueur with the whipped cream.
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