MATCHA TEA MOUSSE
40g 80% dark chocolate, melted 1 cup desiccated coconut
FOR THE MOUSSE
1 cup coconut milk 2 whole eggs plus 2 extra egg yolks 1 tsp matcha green tea powder, dissolved in a little hot water pinch of stevia powder 2 tsp gelatine, sprinkled over ¼ cup water ½ cup cream, whipped
1. Mix the chocolate and coconut in a small bowl until well combined, then divide the mixture between 4 serving ramekins. 2. For the mousse: Bring the coconut milk to a simmer in a small pot, then remove it from the heat. 3. Whisk the eggs and yolks in a bowl until they are light and fluffy. While whisking, add ½ cup of the warm coconut milk, then pour the egg mixture back into the pot. 4. Add the dissolved matcha tea powder, stevia and gelatine, whisk to combine, then cook gently over a low heat, stirring with a wooden spoon until the mixture thickens and can coat the back of a spoon. Remove it from the heat and let it cool completely until it starts to thicken, then fold in the whipped cream. Top the chocolate coconut with the mousse and chill until set. 4. To serve: Serve chilled.