Frozen chocolate coconut mousse with caramel sauce recipe

Frozen Chocolate Coconut Mousse with Caramel Sauce recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

Indulge in the heavenly combination of chocolate and coconut with this delectable frozen chocolate coconut mousse with caramel sauce recipe. This easy-to-make dessert is a perfect treat for any occasion, whether it's a special dinner party or a casual gathering. The rich and creamy mousse is infused with the tropical flavor of coconut, while the luscious caramel sauce adds a delightful touch of sweetness. With just a few simple ingredients, you can create a dessert that will impress your guests and satisfy your sweet tooth.

Keywords: frozen, chocolate, coconut, mousse, caramel sauce.

Frozen chocolate coconut mousse with caramel sauce recipe details

Frozen chocolate coconut mousse with caramel sauce recipe, recipe Rating: 4.8
Number of votes:131

Ingredients

Frozen Chocolate Coconut Mousse

3 cups semi-sweet chocolate chips

1 cup heavy cream

1 cup sweetened shredded coconut

4 extra-large egg yolks

1 cup chilled heavy cream

8 extra-large egg whites, room temperature

Caramel Sauce

1-1/4 cups sugar

1/4 cup water

1 cup heavy cream

1/2 cup butter, cut into pieces

1 teaspoon vanilla extract

Instructions:

This is one of my favorites of all the Inn’s desserts. Best of all, it can be prepared a day in advance of serving.

Mousse: Melt chocolate chips in heavy medium saucepan over very low heat, stirring until smooth. Add 1 cup heavy cream and coconut and stir until smooth. Pour in a large bowl and cool to room temperature. Whisk egg yolks into chocolate mixture. Using mixer, whip 1 cup chilled cream in medium bowl until soft peaks form. Fold into chocolate mixture. Beat egg whites until stiff, not dry. Gently fold into chocolate mixture. Pour mixture into a 10-inch diameter springform pan with 2-inch sides. Cover and freeze at least 6 hours. Can be made two days ahead of planned serving.

Caramel Sauce: Cook sugar and water in medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirringuntil syrup turns a caramel color. Add cream (mixture will bubble vigorously) and stir until smooth. Remove from heat. Add butter and vanilla and stir until smooth.

Caramel sauce can be prepared one day ahead. Cover sauce and refrigerate. Rewarm over low heat, stirring. Place mousse in refrigerator 30 minutes before serving to soften slightly. Run small sharp knife around cake pan sides to loosen. Release pan sides. Cut mousse in wedges. Ladle warm caramel sauce onto plates. Place mousse wedges on top of sauce. Garnish with coconut and whipped cream.

Serves: 10 to 12