I don’t know about you, but I can’t resist the combination of white chocolate and coconut. This ever so delicious white chocolate coconut mousse has it all: fluffy, smooth, and light with rich white chocolate, creamy coconut milk and a thick blueberry sauce on top.
I am all in on chocolate mousse. That said, I often feel many recipes are too sweet and heavy, in particular when it’s a dark chocolate mousse.
It’s a different story when using white chocolate. Though it’s still sweet, it has this delicate, slightly floral and creamy flavour.
My latest obsession is this delicious, fluffy white chocolate mousse topped with a thick blueberry sauce. The recipe is super easy, and it’s put together in just a few minutes (plus the time to set in the fridge).
The coconut milk adds another texture with its tropical, slightly nutty flavour and when you put the blueberry sauce on top, it’s pure heaven.
White chocolate coconut mousse
3 sheets white gelatin
200 ml coconut milk
250 g white chocolate
1 egg yolk
1 teaspoon grated lime zest
2 tablespoons lime juice
2 tablespoons coconut liqueur
600 ml whipping cream
Soak the gelatin sheets in cold water for about 10 minues.
In a saucepan, bring the coconut milk to a boil. Add white chocolate chopped into pieces and let melt completely, stirring occasionally.
In a bowl set over simmering water whisk the egg and egg yolk until creamy and thick. Add white chocolate-coconut mixture and carefully combine.
Wring out the gelatin then add to the mixture and let dissolve completely. Add lime zest, lime juice and coconut liqueur.
Set aside to let cool, stirring occasionally.
Whip the cream stiff, string about one-third into the chocolate-coconut mix. Fold in the remaining cream and fill into 6-8 glasses or small bowls.
Refrigerate for at least 3 hours.
Before serving, top with the blueberry sauce.
350 g blueberries
2 tablespoons sugar
1 tablespoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons corn starch
Add blueberries, sugar, lemon zest and 60 ml water in a saucepan. Bring to boil over medium heat. Reduce heat and continue to cook for another 5-7 minutes, until the berries start to burst. Stir occasionally.
In the meantime, whisk together the lemon juice and corn starch.
Strain the blueberries through a fine sieve, pushing down to extract the juice.
Pour back into the saucepan and over medium heat bring to a simmer again. Add the corn starch mix and, stirring continuously, cook until it starts to thicken (about 1-2 minutes).
Set aside to let cool then refrigerate for at least one hour before serving.
Let me know how you liked the white chocolate coconut mousse in the comments below.