This is one of my favorites of all the Inn's desserts. Best of all, it can be prepared a day in advance of serving.

Ingredients

Frozen Chocolate Coconut Mousse

3 cups semi-sweet chocolate chips

1 cup heavy cream

1 cup sweetened shredded coconut

4 extra-large egg yolks

1 cup chilled heavy cream

8 extra-large egg whites, room temperature

Caramel Sauce

1-1/4 cups sugar

1/4 cup water

1 cup heavy cream

1/2 cup butter, cut into pieces

1 teaspoon vanilla extract

Mousse: Melt chocolate chips in heavy medium saucepan over very low heat, stirring until smooth. Add 1 cup heavy cream and coconut and stir until smooth. Pour in a large bowl and cool to room temperature. Whisk egg yolks into chocolate mixture. Using mixer, whip 1 cup chilled cream in medium bowl until soft peaks form. Fold into chocolate mixture. Beat egg whites until stiff, not dry. Gently fold into chocolate mixture. Pour mixture into a 10-inch diameter springform pan with 2-inch sides. Cover and freeze at least 6 hours. Can be made two days ahead of planned serving.

Caramel Sauce: Cook sugar and water in medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until syrup turns a caramel color. Add cream (mixture will bubble vigorously) and stir until smooth. Remove from heat. Add butter and vanilla and stir until smooth.

Caramel sauce can be prepared one day ahead. Cover sauce and refrigerate. Rewarm over low heat, stirring. Place mousse in refrigerator 30 minutes before serving to soften slightly. Run small sharp knife around cake pan sides to loosen. Release pan sides. Cut mousse in wedges. Ladle warm caramel sauce onto plates. Place mousse wedges on top of sauce. Garnish with coconut and whipped cream.

Serves: 10 to 12

• Inn at Cedar Falls on VirtualCities.com
• Inn at Cedar Falls Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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