Think classic Raffaello flavors in a mousse - that is what you get with this light, creamy and dreamy Coconut & White Chocolate Mousse!
The blend of white chocolate and coconut is a match made in heaven but the vanilla bean paste just elevates the flavor to a whole other level and if you aren't into big portions of heavy desserts then something like, served in a smaller portion as pictured, is satisfying without the heaviness. It's a really lovely way to cap off a meal without the guilt! Luckily when I served this up for a family catch-up I had made extras because my nephews ended up having two each!
MY TIPS
If you are feeding a larger crowd or want to make larger portions, you can easily double or triple up if you are having a large gathering and because the mousse is quite liquid-like until it sets, it is really easy to pour and transfer into the glasses which I absolutely love.
I always find it much easier to melt my chocolate in a microwave but you can do it in a double boiler or a large bowl set to sit over a large saucepan of simmering water and melt it the good old fashioned way too! When microwaving always stir between bursts as sometimes the chocolate may be melted but still holds it's shape.
I used liqueur glasses that hold 95ml / 3 ounces.
Not a white chocolate fan? Substitute the white chocolate for milk or dark chocolate.
YOU WILL NEED
250g | 9 ounce block white chocolate, broken up for melting
270ml | 9 ounces coconut milk OR cream (you can also use light coconut milk)
300g |10.5 ounces thickened cream
1 + 1/2 teaspoon vanilla bean paste
3/4 teaspoon coconut essence
2 egg whites
Decoration
A little extra whipped cream (optional)
Crushed Rafaellos (optional)
Crushed roasted hazelnuts (optional)
Edible rose petals (optional)
METHOD
Place the white chocolate in a large glass microwave safe bowl and gently melt in 50 second bursts, checking each time to ensure the chocolate does not burn. Stir until smooth and then add the coconut milk and set aside OR place the chocolate and milk in a large heat-proof bowl and place over a large saucepan of hot, simmering water, stirring until melted and then set aside.
In a medium sized bowl, beat the cream until soft peaks form and then add the vanilla bean paste and coconut essence and when done, gently fold into the chocolate mixture.
In a small, clean bowl whisk the egg whites until peaks form. Once done, gently fold into the chocolate mixture.
Gently pour the mixture into a large measuring jug and pour into your glasses or serving dishes.
Cover with plastic wrap or place in a large airtight container and allow to set for several hours or preferably overnight.
Top with swirl of whipped cream, some crushed Rafaellos/roasted hazelnuts and edible rose petals if desired before serving.
MAKES 15 SMALL SERVES OR 10 LARGE SERVES
Tried this recipe? Tag @eatinstylebyferitta or #eatinstylebyferitta so I can see your creations and show you some ♥