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White-Chocolate-Coconut-Mousse1
White Chocolate Coconut Mousse
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Total Time 20 minutes
Servings 6 Persons
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Ingredients 

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

Instructions 

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