Coco chocolat délice (Print Version)
# Ingredients:
→ Speculoos Base
01 -
60g melted butter
02 -
160g speculoos cookies
→ Coconut Mousse
03 -
3 egg whites
04 -
50g granulated sugar
05 -
200ml coconut milk
06 -
2 gelatin sheets
07 -
60g shredded coconut
→ Chocolate Ganache
08 -
100ml heavy cream
09 -
100g dark chocolate
# Instructions:
01 -
Roughly crush the cookies and mix them into the melted butter. Firmly press the mixture into the bottom of molds. Pop it into the fridge to chill.
02 -
Soak the gelatin sheets in cold water until soft. Warm up the coconut milk mixed with sugar, and add the squeezed-out gelatin once you're done. Let it cool down a bit.
03 -
Beat the egg whites until stiff. Slowly pour the cooled coconut milk mixture into the whites while mixing gently. Toss in the shredded coconut.
04 -
Pour the mousse over the cookie base, filling molds about three-fourths full. Let it chill for at least an hour in the fridge.
05 -
Heat the cream until it boils, then pour it over chopped chocolate. Wait 5 minutes and stir until it’s smooth.
06 -
Pour the cooled ganache over the mousse. Chill for at least 4 hours before removing from molds and adding decorations.
# Notes:
01 -
Keeps fresh in the fridge for 3 days.
02 -
Feel free to make it a day ahead.