Mango & Coconut White Chocolate Mousse

Mango & Coconut White Chocolate Mousse, Serves 8

A delicious and creamy mousse using Whittaker's new caramelised white chocolate with mango and coconut block. Bursting with tropical flavours yet indulgent and creamy.
If you haven't discovered it already, this recipe is from our Add Ons section. You can find this kit and more available to add to your next delivery after choosing your dinner recipes.
Servings 8



  • 1 block mango & coconut caramelised white chocolate
  • 1 cup cream
  • 1 cup cream


  • Break up chocolate (reserve a couple pieces for decoration, if desired) and place in a heatproof bowl with 1 CUP CREAM over a pot of simmering water. Don't let the water touch the bottom of the bowl or get in the bowl as it will make the chocolate seize! Stir, until melted. Set aside to cool to room temperature.
  • Place 1 CUP CREAM in a bowl or bowl of your stand mixer. Use electric beaters to beat on medium speed to soft peaks, about 2 mins.
  • Gently fold cream into cooled chocolate, using a spoon or spatula. MAKE SURE CHOCOLATE IS COOLED TO ROOM TEMPERATURE OR MOUSSE WILL SPLIT.
  • Pour into serving bowl and chill in the fridge for at least 2 hours, to set.
  • Chop remaining chocolate pieces and decorate mousse, serve cold.
Calories: 385kcal

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