Ingredients:

  • 170g high-quality dark chocolate (60-70% cacao), finely chopped
  • 475ml heavy whipping cream, divided
  • 30g granulated sugar
  • 5ml pure vanilla extract
  • 1g sea salt
  • 100g sweetened shredded coconut
  • 15ml honey or maple syrup
  • 15g unsalted butter, melted
  • 21 mini speckled chocolate eggs
  • 6 small sprigs of fresh mint

Instructions:

  1. Preheat oven to 325°F (160°C). In a bowl, toss the shredded coconut with melted butter and honey until evenly coated.
  2. Spread coconut onto a parchment-lined baking sheet and bake for 8–10 minutes, stirring halfway, until golden brown. Set aside to cool and crisp into nests.
  3. Place chopped dark chocolate in a heat-proof bowl. In a small saucepan, heat 120ml of the heavy cream with sugar and salt over medium heat until it begins to simmer.
  4. Pour the hot cream over the chocolate. Let sit for 2 minutes, then whisk until a smooth ganache forms. Stir in vanilla and cool until lukewarm.
  5. In a separate chilled bowl, whip the remaining 355ml of heavy cream to stiff peaks using a hand mixer.
  6. Gently fold the whipped cream into the cooled chocolate ganache in three stages to maintain aeration, ensuring no white streaks remain.
  7. Divide the mousse into 6 glass jars or ramekins. Chill for at least 2 hours.
  8. Before serving, top each pot with the toasted coconut 'nest' and 3-4 speckled chocolate eggs and a sprig of mint.