8 people

Chocolate Ganache

  • 8 oz bittersweet chocolate
  • 1/2 cup cream
  • 1 tsp mint extract

Coconut "Snow"

  • 2 1/2 cup water
  • 1 3/4 cup sugar
  • 2 whole coconut meat only chopped
  • 1 whole lemon juiced

Mango Sorbet

  • 3 large mangos peeled and deseeded
  • 2 1/2 cups water
  • 1 3/4 cups sugar
  • 1 whole lemon juiced

Nutritional information

Calories: 386kcalCarbohydrates: 99gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 9mgPotassium: 133mgFiber: 1gSugar: 98gVitamin A: 840IUVitamin C: 28mgCalcium: 14mgIron: 1mg

Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 8 people

For the Mousse

  • For the ganache add cream to a pot and bring to a boil.  Meanwhile place the chocolate in a heat proof bowl.  Once the cream comes to a boil, pour the cream mixture over the chocolate and let it sit for 1 minute.  Then whisk until completely smooth.  Add mint extract and allow to completely cool to room temperature.
    Follow whipped cream recipe and whip to stiff peaks. Then fold in 1 1/2 cups of whipped cream into the ganache. This is basically your mousse. ( Traditionally you would typically have gelatin added to the whipped cream)

For the Coconut "snow"

  • I used mature coconut meat that was already out of the shell that was cut up in chunks from whole foods. I put the chunks into a food processor to grind it up fine. Then I placed it in a pot with water and sugar and boiled it for 8 minutes. You can pour this into a pyrex rectangular dish. From here you can place it in the freezer. Alow to freeze for an hour or two and then with a fork you can scrape the "snow". You can also do this right before you are about to serve. Keep in the freezer and continue scraping with a fork until you have enough for 8-10 portions. I put about 1/4-1/3 cup on each serving. 

For the Mango Sorbet

  • Place everything but the lemon juice inside a pot. Bring to a boil and turn down and simmer for 5 minutes. Then place everything into a vitamix and puree until smooth. Cool down the mixture completely then add lemon juice. Place into your ice cream maker and use according to your maker's instructions. Take out and place in a container in the freezer until ready to use.

To Finish

  • Simply take a large spoonful (quenelle) of chocolate mousse and place in bowl. Place a scoop of the mango sorbet next to it. Finish with coconut snow and a few sprig of mint. Serve and enjoy!
    Mint Chocolate Mousse with coconut and mango

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