Chocolate Coconut Mousse with a Pomegranate jello topping made with pomegranate juice. Silky smooth and creamy ideal for the Holidays or an everyday dessert.
The bonus in this recipe for Chocolate Coconut Mousse is that you can make the dessert way ahead of time !
Simply cover with a lid, or tightly wrap with plastic wrap. Once you are ready to serve, sprinke over the Pomegranate Arils (seeds) and voila, dessert is on the table.
White chocolate is my preferred chocolate. Mousse just happens to be one of my favorite desserts as well.
Therefore it is no coincidence that I love this easy, make-ahead friendly dessert. And of course I am a huge anything-coconut lover as well.
Instead of making the chocolate mousse with coconut milk, you can also use coconut cream instead for a richer mousse.
However, I prefer a lighter type of dessert especially during the holidays as the main meals are usually quite rich.
Another plus on this recipe is that you can change the Pomegranate Jello Topping to just about anything you prefer or for a special occasion.
Pomegranate is just so delicious and always a Christmas favorite. For a bit of additional color add in a Mint leave. Red, white and green – perfect Christmas colors.
Here is a list of the ingredients needed to make a Chocolate Coconut Mousse and the Pomegranate topping:
(scroll down to the printable recipe card for the full recipe including directions)
Chocolate Coconut Mousse:
- 2 cans (400ml / 13.5 fl oz ea) Coconut Milk
- 4 Star Anise
- 2 Cinnamon Sticks
- 150 grams White Chocolate, good eating quality, broken into smaller pieces ( 6 oz )
- 2 TB Gelatin Powder, plain
- 2 TB Water
Pomegranate Jello Topping:
- 1 cup Pomegranate Juice
- 2 t Gelatin Powder, plain
- 1/4 cup Caster Sugar, ( Superfine Sugar )
- 1/3 cup Pomegranate Arils
If you prefer more of the Pomegrante topping simply double the recipe. Although not the Arils (seeds), unless you really love them.
You can also make one large dessert, or individuals as I love to make.
Two others (among a lot!) of my favorite chocolate mousse recipes are my White Chocolate Mousse Cake and also this Chocolate Mousse in Chocolate Pancakes.
Just look at that silky smoothness ! Each bite is heavenly (reminder; make-ahead friendly dessert recipe).
More Dessert recipes you might like:
- Toffee Apple Cake Bars
- Coffee Cottage Cheese Triangle
- Apple Cake with Maple Cream Cheese Frosting
- Coffee Jellos
- Chocolate Coconut Rum Desserts
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Chocolate Coconut Mousse
Chocolate Coconut Mousse
Ingredients
CHOCOLATE COCONUT MOUSSE:
- 2 cans 400ml / 13.5 fl oz ea Coconut Milk
- 4 Star Anise
- 2 Cinnamon Sticks
- 150 grams White Chocolate good eating quality, broken into smaller pieces ( 6 oz )
- 2 TB Gelatin Powder plain
- 2 TB Water
POMEGRANATE JELLO TOPPING:
- 1 cup Pomegranate Juice
- 2 t Gelatin Powder plain
- ¼ cup Caster Sugar ( Superfine Sugar )
- ⅓ cup Pomegranate Arils
Instructions
- CHOCOLATE COCONUT MOUSSE: Pour the Coconut Milk into a large saucepan over medium heat. Add the Star Anise and Cinnamon Sticks - bring to the boil.
- Remove from heat and let stand 5 minutes to infuse. Remove the Star Anise and Cinnamon Stcks - Stir in the Chocolate until melted - allow to cool slightly.
- Place the Gelatin Powder in a small bowl and sprinkle over the Water and let stand until spongy - Stir into the warm Coconut mixture until the gelatin is well incorporated
- Pour the mixture into 8 serving bowls or glasses - refrigerate 30 minutes or until set.
- POMEGRANATE JELLO: Meanwhile place the Gelatin in a small bowl and sprinkle over 1 tablespoon of the Pomegranate juice onto the powder - let stand until spongy.
- Heat the remaining Pomegranate juice and Caster Sugar in a small saucepan to just before boiling point and the Caster Sugar has dissolved - Remove from heat and quickly stir in the Gelatin mixture unil all the Gelatin has melted - let cool 5 - 10 minutes.
- Divide the Jello mixture among the 8 bowls or glasses - pour over the set Mousse and return to the refrigerator until set (about 15 minutes).
- Sprinkle with Pomegranate Arils before serving.