Coconut chocolate mousse with crispy coconut clusters

Preheat the oven to 160°C fan/gas mark 4

Make the coconut clusters by combining the condensed milk, maple syrup, salt, ginger and 50ml water in a saucepan. Cook this mixture until bubbling

Add the coconut chips, stir to combine then transfer the mixture to a baking tray lined with baking paper

Bake for 25-30 minutes, stirring a few times throughout. The mixture will look a little odd and naturally clump together during cooking

Set aside and allow to cool until crisp

To make the mousse, whip the cream to soft peaks on medium speed, then transfer to the fridge

Melt the chocolate and butter in a bain marie, then stir in the rum. Set aside to cool to just above room temperature - it should be just warm to the touch

While the chocolate is cooling, whip the egg whites to ‘barely soft peaks’ then add the sugar and continue whipping to stiff peaks

Stir the egg yolks into the cooled chocolate then fold in ¼ of the cream, then half the egg whites, then the remaining cream and remaining egg whites

Pour into serving dishes, cover and refrigerate for at least 4 hours or ideally overnight. Remove from the fridge 30 minutes before serving, then top with whipped cream and coconut clusters. Dust over some cocoa powder to serve