Chocolate Mousse Cups with Mango and Passionfruit
Recipe by Preeya Alexander
Serves 4-6 | 
Prep 20 min | 
Chill overnight
Ingredients
- 2 x 270ml cans AYAM™ Coconut Cream
- 2 tbsp icing sugar, sifted
- 3 tbsp cocoa powder, sifted
To serve
- Passionfruit pulp
- 1 mango, diced
Method
- Place the cans of coconut cream in the fridge overnight.
- Open the cans carefully - you will see the coconut cream at the top - the bottom is where the coconut water now sits.
- Carefully spoon the coconut cream into a bowl. When you see the water, do not add.
- Add the icing sugar and carefully fold through. Then use an electric beater to combine for 2-3 minutes to make a thick mixture.
- Set 2 tablespoons of mixture aside.
- To the rest, add cocoa powder and fold through. Ensure well combined, and beat for further 2 minutes.
- Spoon chocolate mixture into glasses and smooth the top. Add plain mousse set aside earlier on top.
- Layer passionfruit pulp and mango on top, and enjoy!
