Mango Coconut Mousse Egg Cups

Recipe contributed by Crystal Hughes
 

Makes 10 egg cups 

INGREDIENTS:

Mango Yolk Filling

• ½ can mango chunks, drained (reserve juice for drinking or smoothies)
• ½ Tbsp corn starch

White Chocolate Coconut Mousse

• 1 can coconut whipping cream, chilled overnight
• 2½ oz vegan white chocolate
• 1 tsp vanilla extract

DIRECTIONS:

Mango Yolk Filling

1. In a high speed blender, puree the mango chunks until smooth then set aside ¼ cup of the mango puree.
2. In a small saucepan, bring the remaining mango puree to a simmer over medium heat, stirring frequently. 
3. Meanwhile, add the  corn starch to the mango puree that was set aside and stir until dissolved then whisk into the simmering mango purée.
4. Continue cooking the mango purée over low heat for 1 to 2 minutes until it thickens, stirring frequently.
5. Transfer mango puree to a medium bowl and chill in the freezer about 15 minutes, until it becomes more firm.

White Chocolate Coconut Mousse

1. Break vegan white chocolate into small pieces then melt over low heat using a bain-marie or double boiler then set aside.
2. Scoop the pre-chilled coconut whipping cream into a large mixing bowl and whip 1 to 2 minutes using an electric beater, until stiff peaks form.
3. Fold in vanilla and melted white chocolate and continue to whip until evenly blended. 

PRESENTATION:

1. Prepare 10 egg cups* and carefully spoon 1½ Tbsp of white chocolate coconut mousse into each egg cup.
2. Using the back of a round spoon, make a well in the centre of the mousse then carefully spoon in 1 tsp of the mango puree to create the mango yolk center.
3. Refrigerate until ready to serve.
   
   *If you don’t have egg holders, you may also use hollow vegan chocolate eggs or small dessert bowls.