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Chocolate Coconut Mascarpone Mousse
Dive into decadence with this rich chocolate mousse, lightened by creamy mascarpone and coconut cream. Finished with fresh raspberries for a pop of vibrant flavour in every bite.
- Melt the dark chocolate over a double boiler. Set aside to cool slightly.
- Whip the coconut cream with the icing sugar until stiff peaks form.
- Whip the mascarpone with the vanilla extract.
- Mix together the sugar mint leaves and raspberries and allow to macerate in fridge.
- In a large bowl, mix together the melted chocolate and mascarpone. Gently fold in the whipped cream with a spatula trying not to overmix.
- Allow mixture to chill in refrigerator for minimum 30 minutes.
- Layer mousse in a dish.
- Garnish with a small amount of flaked salt and macerated raspberries.
