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Sometimes the best purini (desserts) are the simple ones and this White Chocolate Mousse flavoured with lime and coconut is just that. Pure deliciousness made in a few simple steps. It has a biscuit crumb, a coconut and white chocolate mousse and macerated fruit for a fresh topping. So join me in this beautiful process.

A decorated white chocolate mousse in a glass sits on a white table. In the glass is a biscuit base, a white chocolate mousse and finely chopped berries with juice on it and an edible purple flower on top. Half of another set mousse is behind it. In the far background is a white tray with more desserts in glasses.

I made this recipe around 5 years ago now when I started The Giving Series. It is such a delicious tohutao (recipe) and is so lovely to bring it out of the archives to share with you all. So what ever the occasion, make these and spread the aroha (love) to all those around you.

More purini (dessert) served in a glass:

If dark chocolate and caramel is more your vibe, then check out my Chocolate Mousse and Caramel Desserts. For something a little extra try my Mini Berry Trifles or for simple elegance, try these divine Orange Panna Cotta.

Videography and photography by Sarah Henderson.

Ingredients Tips for the White Chocolate Mousse:

A wooden board sits on a kitchen bench. ON the board is vintage bowls and ramekins with ingredients in it. There is cream, white chocolate, sugar, gelatine powder, coconut and mascarpone in view. In the background is a dark grey tea towel with a large white candle on it.

Biscuits: Use pihikete nati makitāmia (macadamia biscuits) or your favourite shortbread biscuits for the base.
Coconut: I prefer kokonati pūtī (desiccated coconut) for the base because it is finer but use what you love.
Lime juice: Use fresh wai raima (lime juice) or wai rēmana (lemon juice) for superior flavour.
Chocolate: A good quality tiakarete mā (white chocolate) will always yield the best result for the mousse so choose wisely.
Mascarpone: This adds a beautiful richness to the mousse but it can be swapped for full fat kirīmi kawa (sour cream) as well.
Gelatine powder: This helps the mousse set faster but if you are setting the mousse for over 8 hours you can leave it out.
Eggs: I prefer to use free-range eggs but use what you have.
Caster sugar: Huka one (caster sugar) is best for the merenge (meringue) because it dissolves quickly.
Berries: I have used rōpere (strawberries) and kākano pamakaranete (pomegranate seeds) for the topping but swap it for any of your favourite hua (berries).

Expert Tips:

When working with tiakarete mā (white chocolate) be very gentle with it because it can burn easily if over heated. That is why it is melted over a double boiler to ensure a gentle melting.

When the ranunga tiakarete mā (white chocolate mixture) is melting over the double boiler, keep the mixture moving by gently stirring it to create a smooth mixture.

Gently fold the meringue in to the ranunga tiakarete mā (white chocolate mixture). This helps create a light airiness to the mousse. If there is some small lumps of meringue in the mixture once it is folded, don't worry, it will dissolve in the mouth.

STEP BY STEP INSTRUCTIONS FOR THE WHITE CHOCOLATE MOUSSSE:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

A white wooden tray sits on a black and white tea towel on a brown kitchen bench. On top of the tray is 6 glass that has a biscuit crumb in the base of each one. Behind the tray is a stack of magazine with a blue cloth on them. On the cloth is a white candle and a small black bottle. Lemons are beside the candle and a vintage glass jar.

1. Prepare the Biscuits:

Tapahia ngā pihikete (chop the biscuits) in to crumbs. This can also be done in a blender or a tāwhirowhiro (food processor).

Add the kongakonga pihikete (biscuit crumb) to a small bowl with kokonati (coconut), wai raima (lime juice) and iho hūperei.

Kaurorihia te katoa (stir it all together).

Divide the ranunga pihikete (biscuit mixture) in to 6 x 200 ml glasses or tea cups.

A wooden board is sitting on a bench. On the board is white chocolate that is being chopped in to chunks with a large knife.

2. Melt the White Chocolate:

Pour around 4 cm of water in to the bottom of a medium pot. Bring it to a simmer over a low heat, you don't want a wild boil here, just a smooth simmer.

Tapahia te tiakarete mā (chop the white chocolate) in to fine pieces and add it a medium sized bowl.

Add the mascarpone, miraka kokonati (coconut milk) and kokonati (coconut).

Place the bowl on top of the pot of simmering water. Make sure the base of the bowl is not touching the water.

Stir continuously until the tiakarete mā (white chocolate) is fully melted.

A glass bowl sits on a brown kitchen bench. A white chocolate cream is in the bowl and a black sieve is on top with coconut remnants in it, it is pressed by a blue spatula with a wooden handle. Behind the tray is a stack of magazine with a blue cloth on them. On the cloth is a white candle and a small black bottle. Lemons are beside the candle and a vintage glass jar.

3. Strain out the Coconut:

Remove the mixture from the heat and pour it through a sieve in to another bowl.

Press the kokonati (coconut) hard to release all of the flavour and then eat it as a delicious snack.

Leave the ranunga tiakarete mā (white chocolate mixture) to the side.

4. Bloom the Gelatine:

Combine the paura tetepe (gelatina powder) and wai (water) in a small bowl or glass.

Stir it with a fork until it is combined and leave it for 5 minutes to bloom.

Then melt the bloomed gelatine in the microwave for 20 seconds or melt it in the water that the chocolate melted in. Leave it to cool slightly.

A glass vintage bowl with a silver trim sits on a wooden board. In the bowl is a meringue that is being whipped by a white hand mixer. At the same time Naomi is pouring in the melted gelatine mixture.

5. Make the Meringue:

In the video you will notice I slowly add in the sugar but I have since learnt that this is unnecessary so just throw it all in and save yourself a job.

Add the kahu hēki (egg whites) and huka one (caster sugar) in to a medium sized bowl.

Whip it all on medium-high speed for around 5 minutes until you get stiff peaks.

Add in the wanira (vanilla) and cooled gelatine mixture as you continue to whip until it is all incorporated.

A glass bowl sits on a wooden board with white chocolate cream in it. A spatula is adding a blob of meringue in the centre. Behind it is a glass vintage bowl with a silver trim has remnants of meringue in it.

6. Fold the Meringue in to the Chocolate:

Add a quarter of the merenge (meringue) in to the cooled chocolate mixture and fold gently.

Repeat this process until everything is folded together.

A white wooden tray sits on a wooden board. On the tray is 6 glasses that have sbicuits crumb in all of them and four out of the six have white chocolate mousse on top.

7. Chill the White Chocolate Mousse:

Spoon the mixture in to the glasses or tea cups, on top of the biscuit crumb.

Whakamātaohia mō te 2 haora (refrigerate for 2 hours). The mousse will keep well for up to five days like this.

If you are refrigerating them for longer than 8 hours, place the glasses in a sealed container to protect them.

A flat lay shot shows cut up strawberries and pomegranate seeds in a ceramic bowl in a clear juice.

8. Prepare the Berries:

An hour or so before you are serving the purini (desserts), prepare the hua (berries).

Tapahia ngā rōpere (chop the strawberries). I cut in them in to cubes, roughly the same size as the kākano pamakaranete (pomegranate seeds).

Add the rōpere (strawberries) and kākano pamakaranete (pomegranate seeds) in a small bowl.

Pour over the wai raima (lime juice) and huka one (caster sugar).

Whakaranuhia (stir to combine) and leave them in the fridge to macerate for 30 - 45 minutes.

A close shot shows two glasses with the white chocolate mousse in it. In the glasses is a biscuit base, a white chocolate mousse and finely chopped berries with juice.

9. Add the Berries on to the White Chocolate Mousse:

Add the fruit to each mousse and pour over the juice.

Place the putiputi (flowers) on in the centre of each one.

On a white wooden tray sits 6 decorated white chocolate mousse desserts. In the glasses is a biscuit base, a white chocolate mousse and finely chopped berries with juice on it and an edible purple flower on top.

10. Serve the White Chocolate Mousse:

Once the hua (berries) are on, the purini (desserts) can be refrigerated for around 3 hours like this.

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Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

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I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

Print Pin

White Chocolate and Lime Mousse - Purini Tiakarete Mā me te Raimi

Course Dessert

Cuisine Mousse

Keyword te reo Māori, white chocolate and coconut mousse, white chocolate dessert, White chocolate mousse, white chocolate mousse layered dessert, white chocolate, coconut and lime mousse

Prep Time 30

Chill Time 1

Total Time 1 30

Servings Desserts

Equipment

6 x 200 ml glasses or tea cups

Ingredients

The Biscuit Layer - Te Paparanga Pihikete

120 g pihikete nati makitāmia (macadamia biscuits) or your favourite shortbread biscuits.
⅓ C (25 g) kokonati pūtī (desiccated coconut)
2 tbsp wai raima (lime juice) or wai rēmana (lemon juice)
1 teaspoon (5 ml) wanira (vanilla)

White Chocolate Mousse - Purini Tiakarete Mā

230 g tiakarete mā (white chocolate)
200 g marscapone or full fat sour cream.
⅔ C (185 ml) miraka kokonati (coconut milk)
½ C (40 g) kokonati (coconut)
1 tsp paura tetepe (gelatine powder)
2 tablespoon (30 ml) wai (water)
2 kahu hēki (egg whites from medium, size 7 eggs)
¼ C (55 g) huka one (caster sugar)
2 teaspoon (10 ml) wanira (vanilla)

The Berries - Ngā Hua

8 rōpere (strawberries)
½ C (90 g) kākano pamakaranete (pomegranate seeds)
¼ C (60 ml) wai raima (lime juice)
¼ C (55 g) huka one (caster sugar)

The Decorations - Ngā Whakarākei (Optional)

6 putiputi (flowers, edible of course).

Instructions

Prepare the Biscuits:

Tapahia ngā pihikete (chop the biscuits) in to crumbs. This can also be done in a blender or a tāwhirowhiro (food processor).
Add the kongakonga pihikete (biscuit crumb) to a small bowl with kokonati (coconut), wai raima (lime juice) and iho hūperei.
Kaurorihia te katoa (stir it all together).
Divide the ranunga pihikete (biscuit mixture) in to 6 x 200 ml glasses or tea cups.

Melt the White Chocolate:

Pour around 4 cm of water in to the bottom of a medium pot. Bring it to a simmer over a low heat, you don't want a wild boil here, just a smooth simmer.
Tapahia te tiakarete mā (chop the white chocolate) in to fine pieces and add it a medium sized bowl.
Add the mascarpone, miraka kokonati (coconut milk) and kokonati (coconut).
Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water.
Stir continuously until the tiakarete mā (white chocolate) is fully melted.

Strain of the Coconut:

Remove the mixture from the heat and pour it through a sieve in to another bowl.
Press the kokonati (coconut) hard to release all of the flavour and eat it as a delicious snack.
Leave the ranunga tiakarete mā (white chocolate mixture) to the side.

Bloom the Gelatine:

Combine the paura tetepe (gelatina powder) and wai (water) in a small bowl or glass.
Stir it with a fork until it is combined and leave it for 5 minutes to bloom.
Then melt the bloomed gelatine in the microwave for 20 seconds or melt in the water that the chocolate melted in. Leave it to cool slightly.

Make the Meringue:

In the video you will notice I slowly add in the sugar but I have since learnt that this is unnecessary so just throw it all in and save yourself a job.
Add the kahu hēki (egg whites) and huka one (caster sugar) in to a medium sized bowl.
Whip it all on medium-high speed for around 5 minutes until you get stiff peaks.
Add in the wanira (vanilla) and cooled gelatine mixture as you continue to whip.

Fold the Meringue in to the Chocolate:

Add a quarter of the merenge (meringue) in to the cooled chocolate mixture and fold gently.
Repeat this process until everything is folded together.

Chill the White Chocolate Mousse:

Spoon the mixture in to the glasses or tea cups, on top of the biscuit crumb.
Whakamātaohia mō te 2 haora (refrigerate for 2 hours).
The mousse will keep well for up to five days like this.
If you are refrigerating them for longer than 8 hours, place the glasses in a sealed container to protect them.

Prepare the Berries:

An hour or so before you are serving the purini (desserts), prepare the hua (berries).
Tapahia ngā rōpere (chop the strawberries). I cut in them in to cubes, roughly the same size as the kākano pamakaranete (pomegranate seeds).
Add the rōpere (strawberries) and kākano pamakaranete (pomegranate seeds) in a small bowl.
Pour over the wai raima (lime juice) and huka one (caster sugar).
Whakaranuhia (stir to combine) and leave them in the fridge to macerate for 30 - 45 minutes.

Add the Berries on to the White Chocolate Mousse:

Add the fruit to each mousse and pour over the juice.
Place the putiputi (flowers) on in the centre of each one.

Serve the White Chocolate Mousse:

Once the hua (berries) are on, the purini (desserts) can be refrigerated for around 3 hours like this.