Place the mold you are using into the freezer. In a microwave-safe bowl, combine dark chocolate and the coconut oil. Microwave at 10 second intervals while mixing until the chocolate is melted. Be careful not to burn it.

In a separate bowl, whip the cream to medium stiff peaks.

Add the shredded coconut and lemon zest and fold into the cream.

Reserve at least 2/3rd of the melted chocolate for the molds. Slowly fold 1/3 of melted chocolate into the cream until you have a nice chocolate mousse. Cool the mousse in the fridge.

Take the ice tray straight from the freezer and pour chocolate liberally into the mold. You will have to move the tray around so you get a nice coverage 2-3mm thick on each side. It is really important the chocolate isn’t too hot, so you get a thick layer on the sides. Place your mold into the freezer to set for approximately 15 minutes. If the chocolate layer is too thin, then repeat this process. (Make sure to leave some chocolate to finish them, though).

Now take your cooled mousse mix and fill almost to the top of each section of the ice tray. Make sure you leave some room for the final layer of chocolate.

Cover the top of each section with the remaining melted chocolate and place in the freezer for another 15 minutes to harden. You can add some extra lemon zest to the top if you’d like.

After chilling, take the mold out and tap on the bottom of the ice tray. Your pieces should fall out. (This is where the silicone mold may come in handy). If the pieces don’t fall out, twist the tray a little (very gently) and this should loosen them. You can also turn the tray upside down and gently tap on the bench.

Store in the fridge or freezer and enjoy! I like to freeze any excess mousse mix in another ice tray and eat semi frozen for dessert too.