Lime and Coconut White Chocolate Mousse
A decadent-yet-light dessert, try this 'wow-factor' sweet treat to cap off your next dinner party.
Serves: 8–9
INGREDIENTS
400 grams white chocolate, chopped into chunks
300ml coconut cream
juice of 1 ripe lime
150ml cream
finely grated zest of 4 limes
To garnish
3 tablespoons freeze-dried raspberries
1 cup fresh raspberries
3 tablespoons toasted coconut shavings
freshly grated zest of 1 lime
METHOD
Put chocolate and coconut cream in the top of a double boiler, or in a large glass bowl over a pot of boiling water, taking care the bowl doesn’t touch the water.
As the chocolate starts to melt, stir in the zest and juice. Keep whisking until the chocolate is melted and the mixture is smooth. Leave to cool to room temperature.
Whip the cream to soft peaks and fold into the chocolate mixture. Spoon into serving bowls or glasses and refrigerate at least 6 hours, or overnight.
Serve topped with crumbled freeze-dried raspberries, fresh raspberries, extra zested lime and coconut shavings.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!