Frozen Chocolate and Coconut Mousse Cake with Tart Cherry Coulis and Toasted Coconut

Recipe and photo by Tami Ganeles Weiser Yield:  10 servings
Prep Time:  1 minute Freezing Time:  24 hours Cook Time:  45 minutes

Frozen Chocolate and Coconut  Mousse Cake with Tart Cherry Coulis and Toasted Coconut

This is a luscious unleavened, pareve treat. It’s perfect for a party, because you can make the Tart Cherry Coulis that accompanies it up to 3 days ahead, and the mousse itself must be chilled overnight, so it’s a do-ahead, too.


Tart Cherry Coulis:

1 (23.9-ounce/678-gram) jar sour cherries, including the liquid

2½ cups (11 ounces/312 grams) dried tart cherries


Frozen Chocolate Coconut Mousse:

1 (14- to 15-ounce) can coconut cream, chilled

6 ounces (170 grams) dark chocolate with 64% cacao

6 ounces (170 grams) unsweetened chocolate

½ cup (108 grams) coconut oil

5 large egg whites egg whites (about ⅔ cup)

1½ cups (306 grams) granulated sugar

¼ teaspoon (2 grams) salt



2 ounces (about ⅓ cup cup) dark chocolate shavings

½ cup toasted sweetened coconut



  1. Place a 9-inch springform pan in the freezer. Chill the bowl of a stand mixer and its whisk attachment (or if you are using a handheld electric mixer, a bowl and the beaters of the mixer).
  2. Prepare the cherry coulis: combine the sour cherries and their liquid, and the dried cherries in a saucepan set over low heat, stir, and bring to a boil. Reduce the heat to a simmer and cook for 45 minutes, until the dried cherries are soft. Transfer to the bowl of a food processor or strong blender and process until very smooth. Pour the mixture through a fine-mesh strainer into a bowl, stirring with a spoon to separate the liquid from any bits of fruit. Refrigerate in a covered container until ready to serve. (If you wish, this can be made up to 3 days before serving).
  3. Prepare the mousse: set up a double boiler by pouring at least 2 inches of water into the bottom pot (or if you don’t have a dedicated double boiler, into a regular saucepan). Nestle the top of the double boiler or a heat-resistant bowl snugly into the bottom, making sure that it doesn’t touch the surface of the water. Heat the water to a gentle simmer. Place both chocolates into the top of the double boiler and simmer until it melts. Remove the top of the double boiler, whisk in coconut oil and let cool to room temperature.
  4. Assemble the stand mixer, attaching the whisk (or prepare the chilled bowl and handheld mixer). Add the egg whites (see Kitchen Tips), sugar, and salt, and beat gently until the sugar is dissolved. Continue beating for about 5 minutes, until the eggs hold stiff peaks (see Kitchen Tips). Transfer the whipped egg whites to a clean bowl, reserving the mixer bowl as is.
  5. Pour the cold coconut cream into the mixer bowl and whisk for 4 to 5 minutes, until fluffy and whipped.
  6. When all of the components (chocolate mixture, egg mixture, and whipped cream) have reached room temperature, quickly fold about one-third of the egg mixture into the chocolate. Then fold the remaining egg mixture into the chocolate mixture.
  7. Stir half the whipped cream to the chocolate-egg mixture. Fold in the remaining whipped cream.
  8. Scoop the mixture into the frozen springform pan and smooth the top with an offset metal spatula. Cover tightly with plastic wrap. Freeze overnight before serving.
  9. To unmold the mousse, have a chilled platter ready. Dip a small, thin knife in hot water and run it around the inside of the springform ring. Place the chilled platter, bottom side up, on top of the pan. Invert the pan by holding it with one hand while pressing the platter firmly onto it with the other. Place it onto the work surface with the platter at the bottom. Release and remove the springform ring.
  10. Slice, garnish with chocolate curls, toasted coconut, and the Tart Cherry Coulis.

Kitchen Tips

  1. When beating egg whites, an impeccably clean bowl is a must; even a bit of grease can keep them from firming up to form soft or stiff peaks.
  2. Egg whites at the soft peak stage will be glossy and foamy, retain their basic shape but will droop a bit, and won’t entirely cling to the bowl. Egg whites at the stiff peak stage will be glossy and very firm, will retain their shape and cling to the bowl.  They will stand straight up from the overturned beater. Yet they will still be creamy and flexible enough to fold in with other ingredients.
  3. This dessert contains raw eggs. If someone at your table has a compromised immune system, you might want to use pasteurized eggs in an effort to avoid foodborne illness.

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