Chocolate Coconut Mousse

Annalise, Completely Delicious

While there’s certainly nothing wrong with quick and easy versions of traditional recipes, chocolate mousse is definitely a recipe that’s best the old-fashioned way. Made with butter and eggs, it has a richness and depth of flavor that you won’t find cutting corners. You’ll dirty a few more pans, but you’ll be glad you did.

This coconut spin on the classic incorporates both shredded coconut and coconut extract into the mousse. Try topping it with a coconut cream made by stirring a few spoonfuls of coconut milk into stiffly whipped cream. Finish off with a sprinkling of toasted coconut.

Chocolate Coconut Mousse
By Annalise
Makes 8 servings


1 cup heavy whipping cream
1 cup unsweetened shredded coconut
8 ounces bittersweet chocolate, chopped
6 tablespoons unsalted butter, cubed
4 large eggs, separated
2/3 cup + 1 tablespoon sugar, divided
1 teaspoon coconut extract
Pinch of salt


In saucepan, combine heavy whipping cream and coconut over medium heat. Heat until bubbles appear at edges and it starts to steam. Do not allow to boil. Remove from heat, cover and let sit at room temperature for 1 hour. Strain, removing as much cream from coconut as possible and chill completely. Set coconut aside.

In heatproof bowl set over saucepan of simmering water, melt chocolate and butter. Stir until smooth. Remove from heat.

In separate heatproof bowl, combine egg yolks and 2/3 cup sugar and place over saucepan of simmering water. Beat with hand mixer until thick and pale, about 5 minutes. Alternately, you can beat by hand with whisk. Remove from heat and gently stir in melted chocolate mixture.

In bowl of stand mixer fitted with whisk attachment, or with hand mixer, beat chilled whipped cream to soft peaks. Stir in coconut extract and shredded coconut. Set aside.

In separate bowl, beat egg whites and salt together until frothy. Gradually add remaining 1 tablespoon of sugar and beat to soft peaks.

Gently fold egg whites into chocolate mixture, followed by whipped cream. Be careful not to deflate mousse. Serve immediately, or chill for up to 3 days.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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