Hey folks, Mark here from The Dinner Dude getting my dessert on with an amazing recipe for Chocolate Delice with Thin Coconut Slices. This luscious, ultra-rich chocolate mousse layered with sweet coconut shavings is pure heaven!
As a self-proclaimed chocoholic, I’m always seeking out new and delicious ways to get my chocolate fix. And this smooth, decadent delice is one of my all-time faves. The contrast of the cool, creamy chocolate against the tropical toastiness of the coconut takes it over the top.
The first time I had chocolate delice was on vacation with my wife in Hawaii. We were celebrating our 10-year anniversary, and the resort’s pastry chef really outdid himself with an incredible spread of chocolate confections and treats. I knew I had to try recreating some of those flavors at home.
While from the outside this dessert looks fancy, it’s actually pretty easy to whip up with just a few quality ingredients. I’ll share my tips for making it perfectly, as well as fun ways to serve and even spruce it up. Just be warned – it’s so addicting you may not want to share!
Chocolate delice with thin coconut slices Recipe
Chocolate delice with thin coconut slices
- 1/2 lt of whole milk
- 50 gr of fresh milk cream
- 7 egg yolks
- 20 gr of cornstarch
- 20 gr of pure cocoa powder
- 70 gr of dark chocolate
- 50 gr of butter
- 180 gr of white refined sugar
- A handful of coconut flakes
- A bunch of currant for each portion
- Powdered sugar to decor
- This is a very simple recipe: the only thing you must pay attention to, is the correct cooking time for the cream.
- First of all take a pot with water, put the dark chocolate in a bowl and let it melt in the water bath, keeping the temperature of the water always hot but at a minimum heat. Do the same operation with your butter and leave it warm and liquid.
- Start putting the milk and the fresh milk cream in an pot and let it warm up. Meanwhile take a bowl, add the 7 yolks, the sugar and the cornstarch and start working them in an energic way till they get soft and foamy: you can also use a kitchen robot if you have it. When the yolks have come to the perfect consistency add the cocoa power being careful to use a small sieve to prevent lumps.
- While doing this operation be careful ‘cause the milk and the cream do not have to boil.
- When yolks cream is ready, add it to the hot milk very slowly helping your self with a whip; keep on turning the cream on the heat till it gets “creamy” enough but not too thick.
- At this point, turn the heat off, add the softened dark chocolate and the butter to the cream and keep on stirring till it get homogeneous and “shiny”.
- This chocolate “delice” is ready now to be divided into portions and “run” to the fridge till it gets ready: you will need at least 4 hours. We personally love it also at room temperature, especially in winter. When it’s time to serve, add some coconut flakes to each portion and a bunch of currant together with powdered sugar.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips for Chocolate Delice with Thin Coconut Slices
- Choose high-quality chocolate – Use bittersweet or semisweet chocolate with at least 60% cocoa solids. The better the chocolate, the better the flavor.
- Whip the cream – Be sure to chill the bowls and beaters well so the heavy cream whips up thick. This gives the mousse its lush texture.
- Fold gently – Carefully fold the whipped cream into the chocolate to maintain as much air as possible.
- Line the pan – Use parchment paper or plastic wrap to line the loaf pan for easy removal.
- Chill thoroughly – Let the delice chill in the fridge overnight, or at least 6 hours, to firm up.
- Slice the coconut – Use a sharp knife or mandoline to shave paper-thin slices of coconut.
- Top artfully – Arrange the coconut slices in a single layer across the top of the unmolded delice.
Creative Ways to Serve Chocolate Delice
- Slice into squares and serve plain for an elegant plated dessert.
- Add fresh berries, citrus slices or edible flowers on top for a pop of color.
- Serve slices atop a pool of fruit sauce, like raspberry or mango coulis.
- Transform it into a parfait by layering the mousse with whipped cream and toasted nuts in glasses.
- For special occasions, decorate the whole unmolded delice with cocoa powder, gold leaf, flowers or fruit.
Frequently Asked Questions about Chocolate Delice
1. What type of chocolate works best?
Opt for semisweet or bittersweet chocolate with at least 60% cocoa solids. The higher the quality, the better the flavor.
2. Can I use coconut milk instead of heavy cream?
Yes, full-fat canned coconut milk can be substituted in a 1:1 ratio for the heavy cream.
3. What’s the best way to slice the coconut?
Use a very sharp knife or mandoline to shave thin, even slices. Chill the coconut first to firm it up for cleaner cuts.
4. How far in advance can it be made?
The delice can be prepared 1-2 days ahead of time. Just keep refrigerated until ready to serve.
5. What’s the ideal serving temperature?
Chocolate delice is best served chilled, straight from the fridge. Let it sit briefly to take off the chill before eating.
Have fun in the kitchen playing with chocolate. Sweet dreams!
Mark The Dinner Dude