Dark Chocolate, Coconut & Davidson Plum Mousse

Cook time 20 minutes + setting time
Servings 4


200g coconut milk

200g dark chocolate

3g davidson plum powder

2 egg whites, room temperature

¼ tsp salt

20g caster sugar

Extra Davidson plum powder for dusting

Dark Chocolate, Coconut & Davidson Plum Mousse


Place coconut milk in a small saucepan and bring to the boil on a medium heat - be careful not to have it too high or it will scorch on the bottom.

Place the chocolate and Davidson Plum powder into a stainless steel bowl.

When the coconut milk is simmering lightly pour it over the chocolate then stir once and let sit for 2 minutes to melt. After 2 minutes stir well, using a rubber spatula, and continue to do so until it is all combined.

Meanwhile place the 2 egg whites into the bowl of the stand mixer. Attach the whisk and turn to high speed. Once it starts to froth up gently add a little of the sugar at a time until all incorporated.

Continue to whip until glossy stiff peaks have formed, being careful not to over whip as they will become dry and mealy. Working quickly, using a rubber spatula, fold in one third of the meringue into the chocolate mixture, making sure to scrape the bottom of the bowl. Once incorporated fold in the rest of the meringue and continue to mix gently until it is all combined.

Transfer the mousse into a piping bag and pipe into glasses. Cover & place into the fridge until set.

To serve, remove the mousse from the fridge and place a little Davidson Plum powder into a small sieve and dust over the top of the mousse.