Coconut chocolate mousse with crispy coconut clusters

Instructions

1. Step 1

   Preheat the oven to 160°C fan/gas mark 4

2. Step 2

   Make the coconut clusters by combining the condensed milk, maple syrup, salt, ginger and 50ml water in a saucepan. Cook this mixture until bubbling

3. Step 3

   Add the coconut chips, stir to combine then transfer the mixture to a baking tray lined with baking paper

4. Step 4

   Bake for 25-30 minutes, stirring a few times throughout. The mixture will look a little odd and naturally clump together during cooking

5. Step 5

   Set aside and allow to cool until crisp

6. Step 6

   To make the mousse, whip the cream to soft peaks on medium speed, then transfer to the fridge

7. Step 7

   Melt the chocolate and butter in a bain marie, then stir in the rum. Set aside to cool to just above room temperature - it should be just warm to the touch

8. Step 8

   While the chocolate is cooling, whip the egg whites to ‘barely soft peaks’ then add the sugar and continue whipping to stiff peaks

9. Step 9

   Stir the egg yolks into the cooled chocolate then fold in ¼ of the cream, then half the egg whites, then the remaining cream and remaining egg whites

10. Step 10

    Pour into serving dishes, cover and refrigerate for at least 4 hours or ideally overnight. Remove from the fridge 30 minutes before serving, then top with whipped cream and coconut clusters. Dust over some cocoa powder to serve