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!

Toasted Coconut Chocolate Mousse Bites {mind-over-batter.com}

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.

Toasted Coconut Chocolate Mousse Bites {mind-over-batter.com}


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.

Toasted Coconut Chocolate Mousse Bites {mind-over-batter.com}

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?

Yah. Lots.

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?

Toasted Coconut Chocolate Mousse Bites {mind-over-batter.com}

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.

Toasted Coconut Chocolate Mousse Bites {mind-over-batter.com}

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.

Toasted Coconut Chocolate Mousse Bites {mind-over-batter.com}

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.

Toasted Coconut Chocolate Mousse Bites {mind-over-batter.com}

Who says dreams don’t come true? Perhaps one day my chocolate shell dream will too.

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