Bittersweet Chocolate Mousse with Coconut-Infused Cookie Crunch

Ingredients

- 8 ounces bittersweet chocolate, chopped
- 1 tablespoon coconut oil
- 1 cup heavy cream
- 1/4 teaspoon kosher salt
- 8 to 10 butter cookies, crushed

Instructions

1. Prepare Chocolate Base:
- Place the chopped bittersweet chocolate and coconut oil in a microwave-safe bowl.
- Microwave on high in 30-second intervals, stirring in between until the mixture is smooth and fully melted (approximately 1 to 2 minutes total). Set aside to cool slightly.

2. Whip the Cream:
- In a separate mixing bowl, pour in the heavy cream and add the kosher salt.
- Using a hand mixer or a whisk, whip the cream until soft peaks form, approximately 3 to 5 minutes.

3. Combine the Components:
- Gently fold about one-third of the whipped cream into the cooled chocolate mixture to lighten it.
- Add the remaining whipped cream and fold carefully until no white streaks remain. Do not over-mix to maintain the mousse's light texture.

4. Assemble the Dessert:
- Divide the mousse evenly among serving dishes.
- Top each serving with a generous sprinkle of crushed butter cookies for a crunchy finish.

5. Chill Before Serving:
- Cover the serving dishes with plastic wrap and refrigerate for at least 1 hour to set the mousse.

Preparation & Cooking Times

Preparation Time:
PT10M
10 minutes

Chilling Time:
PT1H
1 hour

Total Time

PT1H10M
1 hour and 10 minutes

Type of Dish

Dessert

Keywords

bittersweet chocolate, coconut oil, chocolate mousse, microwave dessert, butter cookies, easy dessert, creamy chocolate, quick mousse, cookie crunch, chocolate treat

Recipe Yield

Feeds 4 adults

Calories

Total: 1,200 calories

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