Mini Chocolate Desserts
Mini Chocolate & Coconut Cup
Creamy milk-chocolate mousse with coconut and a dark-chocolate ganache finish.
- Yield
- 8 cups (120 ml)
- Prep
- 25 min
- Cook
- 10 min
- Resting / chilling
- 2 h 20 min
- Total time
- 2 h 55 min
Ingredients
- 220 g chopped milk chocolate
- 300 ml heavy whipping cream
- 120 ml coconut milk
- 80 g unsweetened shredded coconut
- 100 g chopped dark chocolate
- 1 g fine salt
Method
- Heat 150 ml cream with coconut milk and pour over milk chocolate; stir smooth.
- Cool 20 minutes. Whip 100 ml cream to medium peaks and fold gently.
- Fold in half the coconut and divide among cups.
- Heat the remaining 50 ml cream and mix with dark chocolate for ganache.
- Top with a thin ganache layer and chill at least 2 hours.
- Finish with remaining coconut and a tiny pinch of salt.
How to serve: Keep the lighter mousse visible beneath a thin dark ganache layer with coconut in the center.
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