Coconut & Chocolate Mousse Bowl - a2 Milk™

Coconut & Chocolate Mousse Bowl

If you’re looking for a dessert with the wow factor, then you’ll love the difference with this recipe!

Chocolatey, coconut mousse made with whole a2 Milk™, topped with frozen raspberries and served in a chocolate bowl – it looks incredible and tastes divine.

a2 Milk™ naturally contains only the A2 protein, so to keep your recipe A1 protein free we’ve used dairy-free chocolate.

Simply dunk half a blown-up balloon in melted chocolate, let it set; then pop the balloon. You’ll be left with an edible chocolate bowl that can be filled to the brim with delicious a2 Milk™ mousse.

And, the best bit of all, because you can eat the chocolate bowls there’s less washing up to do!

Difficulty: Medium
Prep Time: 20 minutes, plus 30 minutes cooling time
Cook Time: 5 minutes
Total Time: 55 minutes
Servings: 4


  • 200 g dairy-free chocolate
  • 4 small balloons
  • 1 tin of coconut milk
  • 2 tbsp honey
  • 80 ml Whole a2 Milk™
  • 70 g cocoa powder
  • 80 g raspberries, frozen
  • 10 g coconut flakes


  • Begin by breaking the chocolate into small pieces and placing into a heat-proof bowl. Sit the bowl over a pan of very gently simmering water to create a bain-marie – the bowl should not touch the water. Leave the chocolate to melt slowly without touching. Once completely melted, remove from the heat and set aside for 5 minutes.
  • Inflate the balloons to the size of your hand and tie with a knot. Dip the bottom 1/3 of the balloons into the melted chocolate and then place on a baking tray lined with parchment. Gently press the balloon down until it creates a pool of chocolate around the base. Repeat with the remaining balloons and transfer to the fridge to set for 30 minutes.
  • To make the coconut mousse, whisk together the coconut milk, honey, Whole a2 Milk™ and cocoa powder. Divide the mousse between the balloon cups and top with frozen raspberries and coconut flakes to serve.
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