Dark Chocolate, Coconut & Passion Fruit Mousse Cake Recipe

Melt the dark chocolate in a heatproof bowl set over a saucepan of simmering water. Remove from heat and let cool slightly.

In a separate saucepan, heat the coconut milk, passion fruit puree, and granulated sugar until hot but not boiling.

In a medium bowl, beat the egg yolks until pale and creamy. Slowly pour the hot coconut mixture into the beaten egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened. Remove from heat and stir in the melted chocolate. Let cool completely.

In a clean bowl, beat the egg whites until stiff peaks form. Gradually add the powdered sugar and continue beating until glossy. Fold the egg whites into the cooled chocolate mixture until combined.

In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold the whipped cream into the chocolate mixture until smooth.

Divide the mousse mixture into 4 serving glasses or ramekins. Chill in the refrigerator for at least 4 hours, or until set.

Before serving, sprinkle each mousse with toasted shredded coconut.