Frozen Coconut Mousse Recipes

COCONUT MOUSSE

Steps:

• Pour the cold water into a small bowl. Sprinkle the gelatin into the cold water. Set aside, let sit for about 5 minutes.
• In a small saucepan heat the coconut milk, cream of coconut and pinch of salt. Heat until just warm, not bubbling.
• Add the gelatin to the warmed coconut milk and stir until all the gelatin is dissolved. Set aside and allow to cool to room temperature.
• In a medium size mixing bowl pour the heavy whipping cream and add the white sugar. Mix over medium speed until whipped cream is light and fluffy and soft peaks are forming.
• Carefully add the cooled coconut mixture to the whipped cream and stir until combined.
• Pour the mixture into small containers or jars. Seal and place in refrigerator. Allow to cool and set for at least 4 hours.
• Top with additional whipped cream and any other toppings desired. Pictured is chocolate, strawberries, and sugared lime zest (lime zest coated in white sugar).

TWO CHOCOLATE FROZEN MOUSSE

Steps:

• With the melted butter, brush 6 (3/4-cup) dariole * cups. Line the bottom of each cup with a circle cut from waxed paper and butter the circles. Arrange the cups on a flat baking tray and set aside. In the large bowl of an electric mixer, using the whisk, whisk together the egg yolks and sugar on high speed until the mixture is pale yellow, almost white, and very thick. Meanwhile, in a saucepan, bring 1 1/2 cups of the cream to a boil. With the mixer on low speed, slowly pour the cream into the egg yolk mixture and continue to whisk until completely incorporated. Divide into 2 equal portions, and refrigerate, covered, until needed. In a clean bowl, with a clean whisk, whip the remaining 1/2 cup cream to soft peaks. Refrigerate, covered, until needed. When ready to use, whisk slightly to return to the soft peak stage. Melt the white chocolate in the top of a double boiler or small heat-proof bowl placed over very lightly simmering water. Turn off the heat when the chocolate is almost melted and let the bowl sit over the water to finish melting. Stir occasionally. In a small saucepan, bring 1 of the egg yolk mixtures just to a boil, stirring all the while. Strain into a clean bowl of the mixer. With a rubber spatula, scrape in the melted white chocolate, add the instant coffee, and with the whisk, whisk until the bottom of the bowl feels cool to the touch. Alternately, you can place the mixture in a bowl over ice water and whisk until cooled to cool the mixture faster. Refrigerate, covered, for about 30 minutes. Remove from the refrigerator and fold in about 1/2 of the softly whipped cream. For easier pouring, transfer to a pitcher and divide among the prepared cups. Place in the freezer for at least 1 hour. Melt the milk chocolate in the top of a double boiler or small heat-proof bowl placed over very lightly simmering water. Turn off the heat when the chocolate is almost melted and let the bowl sit over the water to finish melting. Stir occasionally. In a small saucepan, bring 1 of the egg yolk mixtures just to a boil, stirring all the while. Strain into a clean bowl of the mixer. With a rubber spatula, scrape in the melted white chocolate, add the instant coffee, and with the whisk, whisk until the bottom of the bowl feels cool to the touch. Alternately, you can place the mixture in a bowl over ice water and whisk until cooled to cool the mixture faster. Refrigerate, covered, for about 30 minutes. Remove from the refrigerator and fold in about 1/2 of the softly whipped cream. For easier pouring, transfer to a pitcher and divide among the prepared cups. Remove the frozen white chocolate mousse from the freezer. Top with some of the chopped cookies. Top with the milk chocolate mixture. Return to the freezer and freeze for at least 3 more hours. This can be made several days in advance. When ready to serve, remove the tray from the freezer and run a sharp knife around the mousse, as close to the sides of the cup as possible. Turn the cups upside down onto a flat surface, tap the tops a few times, and unmold. Remove the waxed paper circles.
• *Dariole cups can usually be purchased in shops that carry gourmet kitchen equipment. However, if not available, you can use large demitasse cups, coffee cups, or water glasses.

COCONUT MOUSSE

Steps:

• Pour 3/4 of the puree into a small bowl and sprinkle the gelatin over the surface to soften. In a small saucepan, heat the remaining 1/2 cup of puree and the sugar over low heat until the sugar dissolves. Stir the puree and gelatin into the warm puree and stir to dissolve the gelatin. If lumps remain, put the pan over low heat and stir just until the lumps dissolve. Pour the mixture through a fine-mesh strainer into a large bowl. Let the mixture cool to room temperature. In a stand mixer fitted with the whisk attachment, whip the cream until it holds medium peaks. Fold one-third of it into the coconut mixture. Fold in the remaining whipped cream until no streaks remain. Pour the mousse into a bowl (or ramekins) and store in the refrigerator for up to 3 days.

FROZEN CHOCOLATE MOUSSE

Steps:

• In a blender, combine chocolate chips and very hot coffee.
• Blend until melted and smooth.
• Add rum or brandy.
• Add egg yolks and blend 30 seconds.
• Beat whites to soft peaks. Gradually add sugar, beating into stiff peaks.
• Fold into chocolate mixture.
• Whip cream and fold into chocolate mixture.
• Pour in prepared dishes or paper baking cups set in muffin tins. Freeze until firm.