Coconut Chocolate Mousse

When I was a kid I always thought that a Bounty chocolate bar was the most sophisticated choice of confectionery. After all its adverts which featured tropical beaches and coconut palms promised ‘the taste of paradise’. Chocolate and coconut still has a place in my culinary heart.

So when developing my series of recipes for Onken using their new limited edition coconut yogurt, I had to include something with chocolate. The result was this mousse. With the coconut yogurt replacing the traditional cream, it is a healthier version of a favourite dessert. It’s also a winner in my book as it can be made the day before and left to chill in the fridge until required - perfect if you're entertaining.

Coconut Chocolate Mousse

85g dark chocolate, 70%
1 tbsp cocoa powder
½ tsp vanilla extract
2 egg whites
1 tbsp caster sugar
50g Onken coconut yogurt
Grated dark chocolate and toasted coconut shavings for decoration (optional)

Break the chocolate into small pieces and place into a bowl that will fit over a pan of simmering water. Mix the cocoa and vanilla with 2 tbsp cold water, and pour over the chocolate. Place the bowl over the gently simmering water, give it all a stir, then remove from the heat.

Leave with the bowl of chocolate still over the water and stir occasionally until melted. Once melted, add 2 tbsp boiling water and stir to thin the chocolate down and leave to cool slightly.

Meanwhile whisk the egg whites to soft peaks, then add the sugar and whisk again until thick and glossy. Beat the Onken coconut yogurt into the cooled chocolate. Gently fold about one-third of the egg whites into the chocolate mix using a large metal spoon. Add the remaining egg whites and carefully fold them in until fully combined, being careful not to over-mix.

Spoon the mousse into 4 small glasses and chill for a couple of hours, or overnight. When ready to eat, remove from the fridge and finish with a grating of dark chocolate and a few toasted coconut shavings.

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