White Chocolate Mousse and Coconut Pastries
White Chocolate Coconut Pastry – Flaky layers of puff pastry layered with White Chocolate and Coconut Mousse come together into a decadent dessert which resembles the famous candy.
Growing up, coconut enrobed in chocolate was one of my favorite chocolate bars. One day as I was thinking of something to make, the idea of combining these same flavors in a pastry came to mind and I knew I had to experiment soon.
The results of my experiment were a success, so here I am sharing it with you guys. Anything with puff pastry must be eaten relatively soon after assembly if you want to enjoy the crispness of the puff pastry, but since puff pastry layer is pretty thick, the pastries retain some of their crispness even the next day (stored in the fridge).
So give this White Chocolate Mousse and Coconut Pastries a try!Â
White Chocolate Mousse and Coconut Pastries
Yields:Â 28 pcs
Ingredients:
- 2 pastry sheets (Pepperidge Farm)
White Chocolate Mousse:
- 2 cups white chocolate chips
- 3 cups heavy whipping cream (1 1/2 cups almost boiling heavy whipping cream + 1 1/2 cold heavy whipping cream)
- 1 drop of Coconut flavoring (affiliate link) *Optional
Chocolate Ganache:
- 1/2 cup milk chocolate chips
- 1/4 heavy whipping cream, heated to almost boiling
Also:Â
- 2 cups Sweetened Coconut Shreds (optional)
- Toasted Almonds
Make the White Chocolate Mousse:
Heat half of heavy cream in the microwave or in a saucepan until almost boiling. Pour the hot cream over the chocolate chips and swivel the bowl until all chocolate chips are covered with hot cream. Let sit for 2-3 minutes. Whisk the mixture until smooth.
Add the cold heavy cream and coconut oil (if using), then whisk again until smooth. Refrigerate until completely cold (this is best left in the fridge overnight).
Finish this step on the day you bake the layers. Â
Once the white chocolate mixture is absolutely cold, whip it with a mixer set on high until increased in volume and stiff. Take care not to overbeat or the mousse might separate.
Bake the Puff Pastry Layers:
Thaw the pastry sheets on a counter until you’re able to unfold them. Place one sheet on top of the other and roll on a floured surface to 15″ x 11″ rectangle.
Preheat oven to 400F. Transfer the puff pastry to a baking sheet. Poke the puff pastry with a fork all over.
Freeze the puff pastry for about 20 minutes now. Remove from the freezer and cover with a sheet of parchment paper, then place another baking sheet on top. Placing a baking sheet on top ensures that the puff pastry bakes completely flat. Bake for about 20 minutes or until it’s a deep golden color.
Remove the baked puff pastry sheet to a cooling rack and cool completely. Trim off edges with a sharp thin knife, then cut the puff pastry sheet into 4 equal pieces along the short side, then cut in the opposite direction into 7 strips. This will create 28 equal rectangles. Using a ruler might be a good idea if you want to make every piece about the same size.
Make the ganache for the drizzle:Â
Pour heated to almost boiling point hot heavy cream over chocolate chips. Allow to sit for 2-3 minutes. Stir until smooth. Transfer to a ziplock bag for later use.
Assembly:
Fit a pastry bag with a 4B pastry tip (or any star shaped tip). Fill the pastry bag with the prepared white chocolate mousse and pipe 3 stars on each piece of the baked puff pastry rectangles.
Snip the corner of the ziplock bag filled with chocolate ganache and drizzle the chocolate in a back and forth motion on top of the piped white chocolate mousse. Top each piped mount with a toasted almond.
You can serve the pastries as is, or stack two of them on top of each other for larger size pastries.
White Chocolate Mousse and Coconut Pastries are best served within a couple hours of making, but can be stored until later in the fridge.
Check out these other great Desserts:
- Cheesecake Berry Trifle – Cheesecake dessert with mixed berries.
- Crispy Wafers Cookies – Simple wafer cookies with dulce de leche cream.
- Classic Eclair Recipe – A Pate a Choux based hollow pastry shell filled with creamy custard, then dipped into a shiny chocolate glaze.
could you make this White Chocolate Mousse and Coconut Pastries recipe printable
The pictures make this dessert look yummy! I like white chocolate mousse too!
Hi Marina,
I work for Liquor.com—a James Beard Award winning digital publication dedicated to good drinking and great living.
We’re currently working on some delicious dessert food & drink recipe content for Pinterest right now. We’ve been fans of yours for a while now and would love to contribute to your shared board, …:::{Eat Dessert First!}:::….
We have an avid Pinterest audience and we know they’ll absolutely love this shared board! And beyond adding great content to the board, we also have the ability to cross-promote pins from the shared board to our other boards and possibly across our other digital channels.
We’d be really excited to collaborate on the …:::{Eat Dessert First!}:::… shared board with you. If you’ll have us, you can add us via our email address social@liquor.com.
Looking forward to working together!
Cheers,
Sarah
Liquor.com
social@liquor.com
Pinterest Profile: https://www.pinterest.com/liquordotcom/
Looks soooooo delicious!!!