A sweetened toasted coconut shell is piled high with a luscious chocolate mousse in these Toasted Coconut Chocolate Mousse Bites. Two bites never had it so good!
I have a lifelong dream and that dream involves being dipped in chocolate magic shell. I’ve had that dream for as long as I can remember. I have it planned out and everything.
I’d spend a few excruciating moments in a cryogenic chamber in a frozen room, my limbs screaming for mercy. I would be promptly dipped into a melted pool of chocolate and coconut oil, emerging slick in parts and then completely covered with a lightly hardened chocolate shell.
Finally, I would spend a few blissful hours eating the reachable parts of the chocolate shell.
That is my dream.
Impossible, you say? Crazy, you say?
You’d be correct on both counts. Could you imagine how much melted chocolate and coconut oil I would need to dip this 180 lb. frame?
So this… This will remain a pipe dream.
You know what’s not a dream? Or, well… it was a dream that came to fruition?
These Toasted Coconut Chocolate Mousse Bites. I have dreamt of toasting a coconut shell and filling high with chocolate mousse.
A dream so real I could almost taste it. Then this weekend, I did.
Flow with me, we need to break this down.
You start with a luscious chocolate mousse. Don’t let chocolate mousse intimidate you. From start to finish, it’s about 20 minutes’ worth of work. And hello – Chocolate mousse! I used milk and dark chocolate for this recipe. If you’d like a more pronounced chocolate flavor, go all semi-sweet. If you’re into the milk chocolate deal – Go for yours, boo. Place the mousse in a piping bag and chill ‘till ready to use.
The second step is the coconut shell. I used Bob’s Red Mill unsweetened shredded coconut, as it has the ground consistency I’m looking for. If you purchase another brand, make sure you process it in your food processor until it’s sufficiently ground.
The coconut is flavored with sugar and vanilla extract and bound together by egg whites. You then grab a silicon cupcake liner and mold the shell with your coconut mixture. Don’t go too thick, otherwise your coconut shell with bread apart. These are baked until golden brown and unmolded once cool.
You’re left with the perfect vessel to hold that delicious chocolate mousse chillin’ in your fridge. You can pipe, spoon, or drop like it’s hot with a cookie scoop. Top with toasted coconut flakes if that’s your steez. They keep well in the fridge; however, I suggest piping the mousse when you’re ready to serve.
At most, this dessert is two healthy bites. The best bites you will have in a long time. A scrumptious chocolate mousse that feels like sin once it hits your lips and that crunchy coconut shell will have you begging for one more bite.
Who says dreams don’t come true? Perhaps one day my chocolate shell dream will too.
- Yield: 12
Toasted Coconut Chocolate Mousse Bites
- For the chocolate mousse
- Semi or bittersweet chocolate, chopped - 1/2 cup
- Milk chocolate, chopped - 1/2 cup
- Unsalted butter - 2 ounces (half a stick)
- Egg yolks - From 3 large eggs
- Granulated sugar - 1/4 cup
- Liqueur of choice - 2 tablespoons
- Vanilla extract - 1 teaspoon
- Heavy cream - 1 fluid cup (8oz)
- For the coconut shells
- Unsweetened shredded coconut (I used Bob's Red Mill) - 2 cups
- Granulated sugar - 1/2 cup
- Vanilla extract - 1/2 teaspoon
- Egg whites - 2 (2 oz. 60 grams)
Make the chocolate mousse:
Place chocolate and butter in a medium bowl. Set the bowl over a pan of simmering water stirring occasionally until melted. Once melted, remove from heat and set aside to cool.
Combine the yolks, sugar, liqueur of choice and vanilla extract in the bowl of an electric mixer, or a medium sized bowl. Place the bowl over a pot of simmering water and whisk until very warm and thickened, about 3-5 minutes. Once thickened, remove from heat, place in electric mixer and over high speed, and whip until cold and very thick, about 5 minutes. If you don’t own an electric mixer, just bust out a whip and give it some arm action. Set aside.
In a bowl of an electric mixer or using a hand mixer or hand whip, beat the heavy cream until it holds stiff peaks. Set aside. Working quickly, add the melted chocolate to the thickened yolk mixture and fold thoroughly.
Add the heavy cream to the yolk/chocolate mixture and fold quickly, but gently until no white streaks remain. Spoon the mousse into a piping bag fitted with a decorative tip and place in the refrigerator until ready to use.
While the mousse is chilling, make the coconut shells.
Make the coconut shells:
Preheat the oven to 300 degrees F and have 12 silicon cupcake molds ready.
What you’re looking for is a ground coconut consistency, so if you have large coconut shreds place the shreds in a food processor and pulse until your coconut is sufficiently ground. Measure out 2 cups.
Place the ground coconut in a medium bowl and add the sugar. Mix to combine the sugar and coconut. Add the vanilla extract, followed by the egg whites. Mix until the coconut is well moistened. Press the coconut into the silicon molds evenly. I like to start from the bottom and work my way up the sides. Don’t coat the silicon cups too thickly; otherwise your cups won’t bake through and will break when you try to pop them out of the molds.
Bake the cups for 25-30 minutes or until the coconut, especially the top is lightly golden. Remove from the oven and allow to cool. Pop the coconut cups out of the molds and place on top of a sheet of parchment to cool completely.
Makes 12 coconut cups.
When ready to serve, pipe or spoon chocolate mousse inside toasted coconut shells. Top with toasted coconut, if desired.