Chocolate Mousse with Coconut Jelly | Recipe
In less than two months a couple of friends and me are going to do a roadtrip around Tasmania (very excited!) and we decided it would be cute to make travel hoodies that we could embroider with our names and this trip and all the future trips we take together. A little cheesy, yes, but simple enough. Or so I thought until I had to find 5 matching hoodies in different sizes that everybody liked. I ended up buy 4 of the hoodies from a store that has many branches but was short one size small. No biggie, I’ll pick up the small from another one of their branches. Visits to six different stores between 3 people and phones call to a handle more and a size small (or even medium) in this particular hoodie was proving impossible to find. In desperation on my sixth store they had one XL remaining and I bought it but then I thought my luck was changing when I decided to try calling one more store to see if they had any and they did- one size large, not great but better than an XL. Put it on hold, I said, I’ll drive right over!
As soon as I entered the store, I was struck by the thought that it would be annoying if they had held the wrong hoodie and actually didn’t have the one I needed. My thought ended up being an accurate prediction because sure enough the hoodie was totally different than the one I had wanted/described over the phone. Annoyed that I made the journey all the way there for nothing I decided the only way to make up for it was to buy something else. Some may see it as wasting money but I couldn’t return empty handed. And that is how I came to own the glasses this dessert is served it- pretty, huh? Made my journey worth is as I been wanting glasses to serve simple desserts in to make them a bit fancier. And they were a bargain too, a box of 6 glasses for less than $10.
Now that I have finished that amazing story, let’s talk about this dessert. The first element, the coconut jelly, was a totally experimentation playing with gelatine that ended up being nice and the perfect balance to the rich chocolate mousse. I wanted to make sure that the chocolate mousse was tasty so instead of using cooking chocolate I used regular chocolate, in this case a block of Cadbury’s Old Gold dark chocolate. You can easily add extra flavour or texture to the mousse by using a flavoured chocolate block. Both elements are super easy to make and don’t take much time at all, most of the time involved in this dessert is setting in the fridge.
p.s. For those dying to know what happened with the hoodies, and who isn’t, I ended up keeping the XL and my friend is confident she can tailor it to fit so look forward to pics of us in our matching travel hoodies!
250ml coconut milk
½ tablespoon gelatine
1/3 cup caster sugar
200 grams chocolate
1 tablespoon butter
3 eggs, separated
1 tablespoon caster sugar
1/3 cup shredded coconut
For serving: 5 small glasses or dishes
1. Microwave the coconut milk for 2 minutes or stir in a small saucepan until warm (don’t boil)
2. In a separate saucepan, pour in 1 cup water and mix in gelatine, stirring until dissolved and water is warm, pour in the coconut milk and 1/3cup caster sugar.
3. Pour evenly into 5 glasses
4. Refrigerate overnight
5. Next day: Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Stir through the egg yolks.
6. Whisk the egg whites until soft peaks form, gradually add the sugar and continue whisking until stiff peaks form
7. Fold together the egg whites and chocolate mix and pour evenly on the five glasses with the coconut jelly
8. Refrigerate for at least a few hours
9. In a small fry pan over low heat, toss the coconut until light brown and sprinkle on the mousse before serving