Coconut Chocolate Mousse with Crispy Coconut Clusters Recipe - Great British Chefs
This coconut chocolate mousse with crispy coconut clusters is infused with coconut rum, and uses condensed milk to make the sweet and crunchy clusters.
Ingredients
- 397g of condensed milk, 1 tin
- 1 tbsp of maple syrup
- salt, 1 generous pinch
- 1 pinch of ground ginger
- 140g of coconut chips
- 250g of double cream
- 150g of dark chocolate
- 30g of butter, cubed
- 2 tbsp of coconut rum
- 3 Freshlay Farms Golden Yolker® eggs, yolks and whites separated
- 2 tbsp of caster sugar
- whipped cream, for topping
- cocoa powder
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