Eggless chocolate and coconut mousse
Ingredients: Makes six
7oz / 200g milk chocolate
11fl oz / 325ml coconut cream
grated orange zest to garnish
Snap the chocolate into smaller pieces, about 1 inch square, and melt. Use whichever method is the easier for you, I'm not a massive fan of microwave melting (mostly because I don't like the millisecond transition from solid to melted to blackened mess), so usually use a double boiler.
A double boiler is a fancy name for a saucepan filled with between an inch and two inches of hot water, with a glass or metal bowl on top. I use glass a so I can see how bubbly the water is, and keep the temperature even.
The bowl should not touch the water, even when it bubbles up. You want the bowl to maintain an even but not fierce heat, so that the chocolate will melt smoothly.
Once the chocolate has completely melted, remove it from the heat and set aside to cool to room temperature, so it's still liquid but not hot.
Dollop the coconut cream into the chocolate and whip gently with a whisk until well combined. Pour the mixture into six cups or glasses, then pop in the fridge to set for about 3 hours.
Garnish with freshly grated orange zest before serving.