freezing time3 hr.
- Separate the egg whites from the yolks. Break the white chocolate into small pieces and melt in
a bain-marie, stirring constantly.
- Combine the egg yolks and coconut.
- Whisk the egg whites until they form stiff peaks then incorporate the chocolate and coconut mixture.
- Put the mousse into the square cocottes then chill for 3 hours in the fridge.