Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Frozen Chocolate Coconut Mousse




Source of Recipe


Internet


List of Ingredients




Frozen Chocolate Coconut Mousse:
3 cups semi-sweet chocolate chips
1 cup heavy cream
1 cup sweetened shredded coconut
4 extra-large egg yolks
1 cup chilled heavy cream
8 extra-large egg whites, room temperature

Caramel Sauce:
1-1/4 cups sugar
1/4 cup water
1 cup heavy cream
1/2 cup butter, cut into pieces
1 teaspoon vanilla extract


Recipe



Mousse: Melt chocolate chips in heavy medium saucepan over very low heat, stirring until smooth. Add 1 cup heavy cream and coconut and stir until smooth. Pour in a large bowl and cool to room temperature. Whisk egg yolks into chocolate mixture. Using mixer, whip 1 cup chilled cream in medium bowl until soft peaks form. Fold into chocolate mixture. Beat egg whites until stiff, not dry. Gently fold into chocolate mixture. Pour mixture into a 10-inch diameter springform pan with 2-inch sides. Cover and freeze at least 6 hours. Can be made two days ahead of planned serving.

Caramel Sauce: Cook sugar and water in medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup turns a caramel color. Add cream (mixture will bubble vigorously) and stir until smooth. Remove from heat. Add butter and vanilla and stir until smooth.

Caramel sauce can be prepared one day ahead. Cover sauce and refrigerate. Rewarm over low heat, stirring. Place mousse in refrigerator 30 minutes before serving to soften slightly. Run small sharp knife around cake pan sides to loosen. Release pan sides. Cut mousse in wedges. Ladle warm caramel sauce onto plates. Place mousse wedges on top of sauce. Garnish with coconut and whipped cream.

Serves: 10 to 12