coconut chocolate mousse

5 from 52 votes

A combination of coconut cream, heavy cream, chocolate, cherries, and a handful of ingredients gives this classic a spin.

Prep Time10

Cook Time5

Total Time15

Course: Dessert

Cuisine: American, French

Servings:

Calories: 415kcal

8 oz chocolate bars, coarsely chopped ( I used a combination of bittersweet and semi-sweet)
¼ cup finely ground sugar
⅛ teaspoon salt
1¾ cups heavy cream divided
½ cup coconut cream (good quality like Thai Kitchen brand)
1 tablespoon Orange liqueur (optional)
1-2 tablespoons maraschino cherries juice
7 maraschino cherries, finely chopped
Maraschino cherries and chocolate shavings to garnish

Place a saucepan with water over medium-low heat and bring to a simmer. Place coarsely chopped chocolate bar, salt, and fine-granulated sugar into a large heat-proof bowl. Place over the simmering pot making sure the bowl doesn’t touch the water. Stir frequently until the chocolate melts completely. Remove from heat and set aside.
Meanwhile, whip together 1¼ cup heavy cream, coconut cream, and orange liqueur in the bowl of a stand mixer on medium-high speed for 5-6 minutes or until stiff peaks form.
Fold in the whipped cream into the chocolate mixture, careful not to over-mix.
Spoon the mousse into individual serving glasses. Cover loosely with cling film, and chill in the refrigerator for a minimum of 2 hours or until set.
When it's almost time to serve, beat the ½ cup of heavy cream until it's fully whipped.
Fold in the juice and chopped maraschino cherries into the whipped cream. Add dollops over the chilled mousse.
Garnish with maraschino cherries and chocolate shavings. Enjoy!

Recipe Notes

It's best to serve immediately; however, if you have any leftovers, cover and chill in the refrigerator for up to 3 days.

Be careful when folding the cream into the chocolate, as overmixing will alter the airy texture.

If using maraschino juice, use one tablespoon until your desired consistency.

**Please see the post for more expert tips.