Chocolate Mousse 
with Coconut Macaroons

This is a great 'make ahead' dessert for a dinner party.  The mousse can be made the day before and the macaroons will keep fresh in an airtight container for a couple of days.

For the chocolate mousse

170g dark chocolate, at least 70% cocoa solids
7 egg whites , from free range eggs
1/2 tsp lemon juice
40g caster sugar

Melt the chocolate in a bowl over a pan of barely simmering water.

In a large bowl, whisk the egg whites until they form soft peaks.

Add the sugar and whisk until stiff peaks form, be careful not to over whisk.

When the chocolate has melted remove it from the heat and quickly whisk in 1/3 of the egg whites.

Slowly fold in the remainder of the egg whites using a spatula being careful not to knock out the air from the mixture.

Pour the mixture into 4 glasses or coffee cups.  Chill in the fridge for 3-4 hours until set.

For the coconut macaroons

2 egg whites
100g caster sugar
160g dessicated coconut

Whisk the egg whites, sugar and coconut in a bowl until blended.

Pre-heat the oven to 180C / gas 4

Line a baking tray with parchment paper and using a teaspoon spoon on 12 small balls of the mixture and flatten slightly with the back of the spoon.

Bake on the middle shelf of the oven for 15 minutes until golden brown.

Cool on a wire tray and store in an airtight tin.

Serve with the chocolate mousse.