Chocolate Coconut Mousse with a Pomegranate jello topping made with pomegranate juice. Silky smooth and creamy ideal for the Holidays or an everyday dessert
150gramsWhite Chocolategood eating quality, broken into smaller pieces ( 6 oz )
2TBGelatin Powderplain
2TBWater
POMEGRANATE JELLO TOPPING:
1cupPomegranate Juice
2tGelatin Powderplain
¼cupCaster Sugar( Superfine Sugar )
⅓cupPomegranate 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.
Nutrition Facts
Chocolate Coconut Mousse
Serving Size
2 /3 cup
Amount per Serving
Calories
188
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
2
g
Cholesterol
9
mg
3
%
Sodium
57
mg
2
%
Carbohydrates
26
g
9
%
Fiber
1
g
4
%
Sugar
22
g
24
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.