Elegant and sinfully rich, this Frozen Chocolate Coconut Mousse with Warm Caramel Sauce is simply sensational. Your guests will groan with pleasure.
It’s hard to believe that only 7 ingredients can create such a decadent dessert. If you want to serve something extra special, this would be a good choice. I’ve made it several times and every time it gets lots of raves. Well, maybe deep groans of delight would be more like it.
I found the recipe in a magazine many years ago (not sure which one) and googled it recently to learn that it was created by the Inn and Spa at Cedar Falls in Logan Ohio. The chef deserves a lot of credit.
The mousse and caramel sauce are not hard to make, but there are several steps and lot of dishes to wash. Thank you dear husband (he’s our chief dish washer or, if truth be told, our only dish washer).
It’s rich. It’s creamy. The coconut adds texture and flavour, but if you’re not a fan you can leavc it out. The caramel sauce is to die for. I’ve made it for other desserts like a drizzle over apple cake or banana bread. You just want to lick the plate.
Just one more thing – this dessert can feed 15-18 people since it’s almost impossible to eat more than a thin slice at a time (it’s so rich!)
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- chocolate mousse ingredients
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- melt chocolate
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- add cream and coconut
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- cool and add egg yolks
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- whip heavy cream
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- beat egg whites
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- fold in whipped cream, then egg whites
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- pour into spring form pan
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- caramel sauce ingredients
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- gently boil to light caramel colour
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- caramel sauce
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- frozen chocolate mousse
Frozen Chocolate Coconut Mousse with Warm Caramel Sauce Recipe
Elegant and sinfully rich, this Frozen Chocolate Mousse with Warm Caramel Sauce is simply sensational. Your guests will groan with pleasure.
- Prep Time: 35m
- Total Time: 6h 35m
- Yield: 15-18 servings
Ingredients
Mousse
- 3 cups chocolate chips
- 2 cups chilled whipping cream (35%), divided
- 4 large egg yolks
- 8 large egg whites at room temperature
- 1 cup sweetened shredded coconut (plus 1/4 cup extra for garnish)
Caramel Sauce
- 1 1/4 cups white sugar
- 1/4 cup water
- 1 cup whipping cream (35%)
- 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
- 1 teaspoon vanilla extract
Instructions
- MAKE CHOCOLATE MIXTURE: Melt chocolate chips in a medium saucepan over low heat, stirring until smooth. Stir in 1 cup cream and grated coconut. Pour into a large bowl and let cool. Whisk egg yolks into chocolate mixture.
- WHIP CREAM: Using an electric mixer, in a separate bowl, beat the chilled whipping cream until soft peaks form. Set aside.
- BEAT EGG WHITES: Clean and dry the beaters, then in a separate bowl, beat egg whites until stiff but not dry.
- COMPLETE THE MOUSSE: Fold whipped cream into the chocolate mixture. Then gently fold in egg whites. Pour mousse mixture into a 10 inch springform pan (9 inch will work too) with 2 inch sides. Cover and freeze at least 6 hours or overnight. The mousse can be made 2 days ahead.
- MAKE CARAMEL SAUCE: Stir sugar and water over low heat in a medium saucepan until it dissolves (about 5-7 minutes). Increase heat to medium and gently boil WITHOUT STIRRING until the syrup turns a light caramel colour (about 8-9 minutes). Carefully add whipping cream (it will bubble vigorously) and stir until smooth. Remove from heat. Stir in butter and vanilla until smooth. If making a day ahead, cover and refrigerate, then when ready to use, heat on low, stirring frequently until warm. Put sauce in a gravy or coffee thermos if desired to keep warm.
- TO SERVE: Place mousse in fridge for 30 minutes before serving to soften slightly. Run a sharp knife around the sides, the release the sides of the springform pan. Place mousse (with bottom of springform pan) on a serving plate. Sprinkle on coconut for garnish (I like to toast coconut first). Ladle a bit of warm caramel sauce onto plates. Slice mousse into thin wedges (it's very rich so keep slices thin!). Drizzle on a bit more sauce you like. Dig in!
