Chocolate Coconut Mini Mousse Cake
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In this new episode, we are showing you how to make this outstanding mousse cake recipe. Perfect for the holidays!
When looking at this mousse cake, you may think that it is very complicated to make. However, when following the steps, it is actually easier than you may think.
Winter is here! This mousse cake recipe embraces the season and it is one of our favorite comforting desserts. This cake is made with an incredible coconut mousse, a chocolate ganache, a coconut dacquoise biscuit, a crispy chocolate coating and a spectacular chocolate mirror glaze.
When chef Ludivine made this chocolate coconut mousse cake for the first time for her family, everyone was amazed by the look and incredible flavors of this mousse cake.
We truly can’t wait for you and your family to try this chocolate coconut mousse cake recipe for Christmas.
Bon appétit!
Difficulty: 
Prep time: 1 hr 30 mins / Cook time: 20 mins / Servings: 8 people
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Chocolate Mirror Glaze
4¼ oz (120g) - Water (for gelatin)
¾ oz (20g) - Gelatin powder
7 oz (200g) - Water
12 oz (340g) - Stevia
6¼ oz (180g) - Heavy cream
5¼ oz (150g) - Cocoa powder
Dark Chocolate Coating
13½ oz (380g) - Dark chocolate
3½ oz (100g) - Cocoa butter
Coconut Mousse
⅕ oz (6g) - Gelatin powder
1⅓ oz (36g) - Water
8 oz (60g) - Milk
⅛ cup (25g) - Xylitol
2½ oz (70g) - Shredded coconut
2 tbsp (22g) - Malibu rum
10½ oz (300g) - Heavy cream
Chocolate Vanilla Ganache
3½ oz (100g) - Dark chocolate
3½ oz (100g) - Heavy cream
½ tsp (2.5g) - Vanilla extract
½ tsp (1.5g) - Sea salt flakes
Coconut Dacquoise Biscuit
2 - Eggs
1 tbsp (150g) - Xylitol
½ oz (12g) - Almond flour
1¾ oz (50g) - Xylitol powder
1½ tbsp (12g) - Flour
3¼ oz (37g) - Shredded coconut
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Chocolate Mirror Glaze
1 - Mix the gelatin into water and set it aside to let it bloom.
2 - In a large saucepan (or like us a saucier pan), add the stevia, heavy cream, and water. Stir together using a silicone spatula and gently bring to a boil for 1 minute. Then, remove from the heat.
Tip: All-Clad is the gold standard for professional quality stainless steel cookware.
For more recommended bakeware and cookware, check out our article: "The Best Non-Toxic Pots & Pans: Our Must-Have Cookware List".
3 - Microwave the gelatin for 10 seconds before adding it to the cream mixture.
4 - Add the cocoa powder in and fully combine with a silicone whisk.
5 - Transfer the glaze through a sieve into a large bowl to remove any lumps.
Tip: We store our ingredients in these mixing bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
6 - Place a sheet of plastic wrap over the glaze, making sure it is in contact with it so that you avoid skin being formed. Then, refrigerate overnight.
Dark Chocolate Coating
1 - Add the cocoa butter to a small saucepan and gently melt over low heat.
2 - Microwave the dark chocolate for 1 minute with 30-second intervals to melt. Then, add the melted cocoa butter to the chocolate and mix until fully combined.
3 - Using a spatula, mix until the chocolate reaches 86℉ (30℃).
Tip: We recommend using a good kitchen thermometer for accuracy.
4 - Place a silicone mold tray onto a cooling rack on top of a baking tray.
5 - Transfer the chocolate coating into a jug and pour into the silicone molds. Fill them to the top, shake, and allow to rest for 3 minutes.
6 - Then, tip the mold upside and allow the chocolate to pour out onto the baking tray.
7 - Turn the molds back over and you should be left with a thin layer of chocolate coating on the inside of each mold. Finally, transfer the molds to the refrigerator to allow the chocolate coating to set.
Chocolate Vanilla Ganache
1 - Microwave the chocolate for 1 minute with 30-second intervals to melt.
2 - Add the heavy cream and vanilla extract to a saucepan and bring to a boil over low heat.
3 - Then, gently pour the hot heavy cream over the melted chocolate and stir to emulsify. Keep stirring until the ganache is smooth and shiny.
4 - Finally, stir in the sea salt flakes.
5 - Tightly cover the top of the ganache with cling film, eliminating any air pockets. Transfer to the fridge and chill for 20 minutes.
6 - Once chilled, place a small round piping tip into a piping bag and transfer the ganache in it. Then, on a baking tray lined with parchment paper, pipe logs slightly shorter than the silicone molds. Finally, transfer the tray to the freezer until the ganache is completely frozen.
Coconut Mousse
1 - Add the gelatin powder to the water and whisk together before setting it aside to bloom.
2 - In a deep saucepan, add the xylitol, shredded coconut, and milk. Gently stir together and bring to a boil over low heat.
3 - Remove from the heat and cover the pan with a sheet of plastic wrap to allow the milk to infuse for 15 minutes.
4 - After 15 minutes, melt the gelatin in the microwave for 10 seconds before adding it to the milk.
5 - Transfer the milk to a large bowl and pour in the coconut rum. Stir to combine before allowing it to chill for 1 hour in the fridge.
Coconut Dacquoise Biscuit
1 - To a large bowl, sieve in the xylitol powder, flour, and almond flour, and set aside.
2 - To another bowl, crack in the egg whites, refrigerating the egg yolks to use for another recipe.
3 - Then, using a hand whisk, beat the egg whites until white and fluffy before adding in the xylitol crystals. Whisk until soft peaks are formed.
Tip: Our must-have hand blender is the Braun Multiquick Technology. You may also use a stand mixer. We recommend this beautiful KitchenAid Stand Mixer with Glass Bowl. For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders”.
4 - Gently fold in the flour mixture in 3 rounds, making sure not to beat out the air from the egg whites. Finally, fold in the shredded coconut.
5 - Transfer the batter to a lined baking tray and spread it out evenly into a thin layer using an offset spatula. Bake at 350℉ (175℃) for 13 minutes.
6 - Once baked, place on a cooling rack and sprinkle over some extra flour.
7 - Place another sheet of baking parchment on the top and gently flip it over so that you can dust the other side of the biscuit with flour too.
8 - Finally, cut biscuits the same size as your molds using a dusted pizza wheel.
Assembling The Mini Mousse Cakes
1 - To a large bowl, add heavy cream (from the coconut mousse ingredients list), and whisk into soft peaks using a hand whisk.
2 - Take your coconut mousse base from the fridge and gently fold in the whipped cream in 2 stages. Once incorporated, add the coconut mousse to a piping bag.
3 - Carefully half fill the chocolate-coated silicone molds with the coconut mousse.
4 - Then, carefully place the frozen chocolate ganache into the center, pushing them into the coconut mousse. Cover the chocolate ganache with another layer of coconut mousse.
5 - Finally, place a coconut dacquoise biscuit on top of each mold. Transfer the molds to the freezer to allow them to completely freeze overnight.
The next day...
1 - Gently unmold the mousse cakes and turn them out onto a cooling rack over a baking tray with the biscuit on the bottom. Then, transfer back to the freezer.
2 - Slowly microwave the mirror glaze until it reaches a temperature of 89℉ (32℃). Then, transfer to a jug.
3 - Remove the tray of mousse cakes from the freezer and pour over the mirror glaze. Make sure the cakes are fully covered. The excess mirror glaze will be collected in the bottom baking tray.
4 - Once the mirror glaze has set, transfer the mousse cakes to a serving platter. Decorate with shredded coconut and coconut chips.
5 - Allow the mousse cakes to defrost for 1 hour in the refrigerator.
6 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.