For the dark chocolate
375 g dark chocolate
20 ml milk
15 pcs whole eggs
20 g whipping cream
20 g coconut powder

Decorative white chocolate
10 ml milk
8 pcs egg white
10 g whipping cream
5 g coconut powder


Portion : 1500 g net weight after cooking

Cooking time : 30 Minutes

Put the dark chocolate in a double boiler to melt. Add milk. Keep aside.

Separate the white from the yolks. Whip up the white egg to stiff peak stage.

Add the whipping cream and coconut powder to the dark chocolate. Beat well.
Add the melted egg yolks to the dark chocolate, very gently. Mix gently. 

Fill into the coconut shells. Set aside. 
Proceed the same way as the dark chocolate but this time use the white chocolate. 

Use the prepared white chocolate to decorate by creating a design on the surface off the black chocolate mousse. 
Best serve after keeping the Chocolate Mousse overnight in the refrigerator.