This Asian take on a mousse dessert combines chocolate, coffee granules, and coconut cream for a rich, indulgent dish.
Recipe created by AYAM for its 125 year anniversary.
Coconut Mocha Mousse
Published on September 18, 2017
Ingredients
- 300g milk chocolate, broken up
270ml can AYAM Coconut Cream - 80g butter
- 1 tablespoon instant coffee granules, mixed with 1 tablespoon hot water
- 4 egg yolks
Method
- Melt chocolate, coconut cream, butter and coffee mixture in a saucepan over low heat.
- Whisk in egg yolks one at a time, stir over low heat for 1 minute. Spoon into 6 x 2/3 cup serving glasses. Refrigerate at least 2 hours.
