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Toasted Coconut Chocolate Mousse Bites

A sweetened toasted coconut shell is piled high with a luscious chocolate mousse in these Toasted Coconut Chocolate Mousse Bites. Two bites never had it so good!
Servings: 12

Ingredients

For the chocolate mousse

  • 1/2 cup Semi or bittersweet chocolate chopped
  • 1/2 cup Milk chocolate chopped
  • 2 ounces half a stick Unsalted butter
  • From 3 large eggs Egg yolks
  • 1/4 cup Granulated sugar
  • 2 tablespoons Liqueur of choice
  • 1 teaspoon Vanilla extract
  • 1 fluid cup 8oz Heavy cream

For the coconut shells

  • 2 cups Unsweetened shredded coconut I used Bob's Red Mill
  • 1/2 cup Granulated sugar
  • 1/2 teaspoon Vanilla extract
  • 2 2 oz. 60 grams Egg whites

Instructions

  • Make the chocolate mousse:
  • Place chocolate and butter in a medium bowl. Set the bowl over a pan of simmering water stirring occasionally until melted. Once melted, remove from heat and set aside to cool.
  • Combine the yolks, sugar, liqueur of choice and vanilla extract in the bowl of an electric mixer, or a medium sized bowl. Place the bowl over a pot of simmering water and whisk until very warm and thickened, about 3-5 minutes. Once thickened, remove from heat, place in electric mixer and over high speed, and whip until cold and very thick, about 5 minutes. If you don’t own an electric mixer, just bust out a whip and give it some arm action. Set aside.
  • In a bowl of an electric mixer or using a hand mixer or hand whip, beat the heavy cream until it holds stiff peaks. Set aside. Working quickly, add the melted chocolate to the thickened yolk mixture and fold thoroughly.
  • Add the heavy cream to the yolk/chocolate mixture and fold quickly, but gently until no white streaks remain. Spoon the mousse into a piping bag fitted with a decorative tip and place in the refrigerator until ready to use.
  • While the mousse is chilling, make the coconut shells.
  • Make the coconut shells:
  • Preheat the oven to 300 degrees F and have 12 silicon cupcake molds ready.
  • What you’re looking for is a ground coconut consistency, so if you have large coconut shreds place the shreds in a food processor and pulse until your coconut is sufficiently ground. Measure out 2 cups.
  • Place the ground coconut in a medium bowl and add the sugar. Mix to combine the sugar and coconut. Add the vanilla extract, followed by the egg whites. Mix until the coconut is well moistened. Press the coconut into the silicon molds evenly. I like to start from the bottom and work my way up the sides. Don’t coat the silicon cups too thickly; otherwise your cups won’t bake through and will break when you try to pop them out of the molds.
  • Bake the cups for 25-30 minutes or until the coconut, especially the top is lightly golden. Remove from the oven and allow to cool. Pop the coconut cups out of the molds and place on top of a sheet of parchment to cool completely.
  • Makes 12 coconut cups.
  • To assemble:
  • When ready to serve, pipe or spoon chocolate mousse inside toasted coconut shells. Top with toasted coconut, if desired.
  • Makes 12