Dark Chocolate Coconut Mousse with Macaroon | DFM | DFM

Ingredients

• 1/2 cup (125 mL) sweetened flaked or shredded coconut
• 1 cup (250 mL) whipping cream, divided
• 3 oz (90 g) bittersweet chocolate, broken into chunks
• 1 tsp (5 mL) vanilla extract
• Use good-quality dark chocolate that is 65 to 72% cacao for the best flavour and texture.
• A chilled bowl helps the cream whip up to fluffy perfection.
• Keep the cream nice and cold before you whip it, too, for even better volume.
• Add 1 tbsp (5 mL) coconut rum or chocolate liqueur with the whipped cream.