Frozen Chocolate Coconut Mousse with Warm Caramel Sauce

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 many times and every time it gets inhaled. 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 I’m not going to lie – there are several steps and lots of dishes to wash.  Thank you dear husband, our chief dish washer or, if truth be told, our only dish washer.

This frozen chocolate mousse is rich and creamy. The coconut adds texture and flavor, but if you’re not a fan, 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.

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 because it’s so rich!

Make Ahead Frozen Chocolate Mousse

• The mousse and caramel sauce can be made 2 days ahead according to the original chef. (Honestly, I’ve kept leftovers in the freezer and the caramel sauce in the fridge tightly covered for over a week and they were still sinfully good).

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Frozen Chocolate Coconut Mousse with Warm Caramel Sauce Recipe

Elegant and sinfully rich, this Frozen Chocolate Coconut Mousse with Warm Caramel Sauce is simply sensational.  Your guests will groan with pleasure.

plus freezer time4 hrs

Total Time35 mins

Course: Dessert

Cuisine: American

Servings: 16 -18

Author: Cheryl

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 cup white sugar
• 1/4 cup water
• 1 cup whipping cream (35%)
• 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
• 1 tsp 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 1 cup 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 AND FREEZE: Fold whipped cream into the chocolate mixture. Then gently fold in egg whites. Pour mousse mixture into a 10 inch spring form pan (9 inch will work too) with 2 inch sides. Cover and freeze at least 6 hours or overnight. 
• 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 spring form pan. Place mousse (with bottom of spring form 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!

Notes

Make Ahead: The mousse and caramel sauce can be made 2 days ahead. (Honestly, I've kept leftovers in the freezer and the caramel sauce in the fridge tightly covered for over a week and they were still sinfully good).

Equipment: Ideally, you need a spring form pan for this recipe as it's easy to remove the sides for a nice presentation. You can, however, use a 9" or 10" shallow glass dish if needed. Electric beaters or immersion blenders to beat whipping cream and egg whites are also required. 

 

Here are two rich, decadent and EASY desserts you might like.

Key Lime Ice Box Cups (No Bake) get the recipe

Orange Polenta Cake (gluten free) get the recipe