Tropika White Chocolate Mousse
200g good quality white chocolate
½ cup Clover Tropika (any flavour)
1 cup cream, whipped
4 tablespoons of toasted coconut
Jelly babies, to garnish
Step 1: Melt the chocolate over a double boiler, stirring until smooth
Step 2: Pour in the Tropika and mix through.
Step 3: Remove from the heat and allow to cool until the mixture reaches room temperature.
Step 4: Add the whipped cream and fold through in 2 batches.
Step 5: Place in the fridge for about 3 hours to set.
Step 6: Once set, spoon the mousse into serving bowls and scatter over the toasted coconut.
Step 7: Add the Jelly Babies followed by the cocktail umbrella for the perfect beach setting.