Thu, 9 Nov, 2017
Coconut mocha mousse
This take on a classic dessert will soon become a family favourite.
- 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.