Food & Wine

Thu, 9 Nov, 2017Danielle McCarthy

Coconut mocha mousse

Coconut mocha mousse

This take on a classic dessert will soon become a family favourite.

Serves: 6


  • 300g milk chocolate, broken up 
  • 270ml can coconut cream 
  • 80g butter
  • 1 tablespoon instant coffee granules, mixed with 1 tablespoon hot water 
  • 4 egg yolks 


1. Melt chocolate, coconut cream, butter and coffee mixture in a saucepan over low heat.

2. Whisk in egg yolks one at a time, stir over low heat for 1 minute. Spoon into 6 x 2/3 cup serving glasses. Refrigerate at least 2 hours.  

Recipe courtesy of AYAM