I’ve had this recipe written on a sticky note in my kitchen for weeks.
Except that instead of chocolate coconut mousse, I accidentally wrote chocolate coconut mouse.
I’ve been staring at it day after day, just waiting for a time to make it again and share it with you all. In fact, I’ve started at it so much that calling it mousse seems wrong.
I think I’m still going to call it chocolate coconut mouse….you can call it whatever you want.
A chocolate dessert by any other name is just as sweet. I have a degree in English Literature, and I’m prettttty sure that’s what Mr. Shakespeare said. Or at least meant to say.
If you don’t believe me, get yourself to the kitchen and whip up this mousse. Or mouse. You’ll love it.
Chocolate Coconut Mousse
- 3 oz dark chocolate (about 3/4 C chocolate chips)
- 2 T strong coffee
- 1 whole egg
- 2 egg whites
- 2 T coconut milk
- 1/2 t vanilla
- pinch of salt
Combine the chocolate and coffee in a small bowl and microwave for thirty seconds. When it’s finished, stir it until it’s all incorporated and smooth (and heavenly looking).
Beat the egg whites with the pinch of salt until very stiff peaks form.
Beat the egg yolk with the coconut milk and vanilla until creamy. Add yolk mixture to the chocolate and stir together. The warm chocolate will cook that egg yolk just a little bit, but word of warning…this is pretty much raw egg yolk you’re going to be eating.
Fold the egg whites into the chocolate mixture, about a cup at a time until it’s combined.
Chill for at least three hours, until set.
My little mouse decided to dip her garlic chive cracker (and her leg, left arm, chin, and cheeks) into it. Can you blame a girl?