Want a chocolate recipe, but can’t always face the cloying sugar hammer? This tropical, zingy mango and white chocolate mousse recipe transforms your chocolate experience
We love chocolate, but it can be a bit, well, heavy sometimes. So this white chocolate mousse recipe from new collaboration between Montezuma’s and food writer Rosie Birkett is welcome relief. It’s a chocolate hit, but it’s got lilt and lightness.
A huge 47 percent of Brits say they’ve spent loads of lockdown cooking. So if you’re looking for inspiration, this might be for you. It’s a new series of online recipes, tutorials, and tips to inspire creativity and nurture culinary skills. And it’s all about chocolate.
‘Montezuma’s Moments’ is a summer-long programme where a series of experts will be sharing their creative skills with home cooks. It kicks off this week with cook and food writer Rosie Birkett, who offers her top tips as well as two heavenly chocolate recipes, one of which we’ve shared with you here.
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In this perfect make-ahead dessert, the sweet, creamy character of the white chocolate is balanced with sharp, fruity mango and zesty lime. If you want to be extra classy (course you do), serve in delicate cocktail glasses.
Mango and white chocolate mousse with toasted coconut
100g Greek yoghurt, strained over a sieve
180g Montezuma’s Great White chocolate
150ml double cream
1 sachet veggie gelling agent (I use Dr.Oetker Vege-Gel)
200g ripe mango, diced (or tinned mango pulp)
1 tsp golden caster sugar
Juice and zest of 1 lime
2 tbsp toasted coconut
Half a ripe mango, diced
Puree 200g mango with the sugar. Whip the cream until it’s thick and fluffy – slightly more whipped than soft peaks, so it holds its shape but doesn’t break up. Lightly fold through the strained yoghurt.
Set up a bain-marie with a couple of inches of water in a pan over a medium heat. Break your chocolate into a metal or glass bowl and combine with the mango puree. Place it over the pan so that the bottom isn’t touching the water, then melt the chocolate into the mango, stirring with a whisk until you have a smooth curd. Whisk in the lime zest, half the lime juice and the gelling agent.
Leave to one side to cool.
Once slightly cooler (so as to not melt the whipped cream), pour a third of the cream and yoghurt into the chocolate and mango mixture and fold together, then repeat with the remaining two-thirds.
Pour into glasses and set in the fridge for a couple of hours or overnight. When you’re ready to serve, toss some diced mango with the remaining lime juice and pile it on top of the mousses with some flakes of toasted coconut. Grate over lime zest to finish.
More about Montezuma’s Moments