Monthly Archives: April 2014

White Chocolate Coconut Mousse

I was so impressed with the chocolate coconut mousse that I made last week that I’m back with some more but this time round I wanted to try it with white chocolate.  As you would imagine it is not nearly as chocolaty as the dark chocolate version but it is still very good.  It would make a great filling for a cake or as a small dessert like the one below.

I wanted to try filling some hollow Easter eggs as a dessert for Easter lunch and they turned out just how I wanted.  It does make quite a small dessert but I think with all the chocolate that is floating around over the Easter weekend that is not a bad thing .  Cutting the top off the eggs can be a little tricky but you don’t want a perfect cut anyway and you can always have a few spare in case you break the egg.  Broken chocolate eggs are the chef’s treat 🙂

I think these desserts are more about the fun factor than being any sort of culinary masterpiece but I think both children and adults would be happy to be served one after Easter lunch – I know I would.

Enjoy!
White Chocolate Coconut Mousse

White Chocolate Coconut Mousse

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 6 servings

White Chocolate Coconut Mousse

Ingredients

  • 250ml coconut cream (well chilled)
  • 150g white chocolate
  • 6 small hollow chocolate Easter eggs
  • 2 tsps. lemon curd

Instructions

  1. Using a whisk beat the coconut cream for a couple of minutes until smooth and thick.
  2. Melt the chocolate carefully over a pan of boiling water or in the microwave.
  3. Add the melted chocolate to the coconut cream and continue to whisk for another couple of minutes.
  4. Refrigerate while you prepare the chocolate eggs.
  5. Using a serrated knife, cut the top off each egg.
  6. Spoon or pipe the mousse into the chocolate shell going right up to the top.
  7. Remove a little bit of the mousse from the centre of each egg and fill the hollow with some of the lemon curd.
  8. Refrigerate until ready to serve.

Notes

You do need to ensure that your coconut cream is chilled before starting. I store mine in the refrigerator so that it is ready chilled. Coconut milk will not work in this recipe - it needs to be the much thicker coconut cream.

http://mygoldenpear.com/2014/04/03/white-chocolate-coconut-mousse/

White Chocolate Coconut Mousse 1

Note:  I did add the tiniest, tiniest pin prick of yellow food colouring to the lemon curd to give it a more realistic colour.

This month’s  We Should Cocoa challenge is all about Easter and is being hosted by Rachel Cotterill .
We_Should_Cocoa_V3

I am also sending this over to Cakeyboi and The Baking Explorer’s Treat Petite challenge which is being hosted by Cakeyboi this month and also has an Easter theme.
TreatPetite
I am also submitting this post over to the lovely A Mummy Too’s recipe of the week link up.
recipe-of-the-week
and over to Honest Mum’s Tasty Tuesday’s link up
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