considering a choc-coconut base, sleek slick chocolate mousse and swirls of cream on the subject of with reference to top, this decadent dessert is determined to please.
The ingredient of Coconut rough chocolate mousse cake
- 250g Arnottu2019s Choc Ripple biscuits
- 45g (1/2 cup) shredded coconut
- 100g unsalted butter, melted
- 300ml thickened cream, to decorate
- 125g well-ventilated light raspberries, halved
- Nestlu00e9 Golden Rough chocolate, coarsely chopped, to decorate
- 200g milk cooking chocolate, chopped
- 200g dark cooking chocolate, chopped
- 600ml thickened cream
- 2 tablespoons cocoa powder
The instruction how to make Coconut rough chocolate mousse cake
- Grease a 23cm springform cake pan. Line as soon as baking paper. Process biscuits in a food processor until finely crushed. grow coconut and butter. Process until combined. Press the biscuit union firmly into base of prepared pan. Place in the fridge for 30 minutes or until firm.
- Meanwhile, for the chocolate mousse, place the milk and dark chocolate in a large heatproof bowl beyond a saucepan of simmering water. disconcert whisk subsequent to a metal spoon until melted and smooth. Remove from the heat. Set aside for 30 minutes to cool.
- Use electric beaters to stress inflection 600ml cream in a bowl until stiff peaks form. Gently fold the cream into the melted chocolate. Sift on top of higher than the cocoa powder and fold in until smooth. Pour mousse on top of higher than the biscuit base. Cover considering plastic wrap and place in the fridge for 3 hours or until set.
- Use clean electric beaters to prominence the 300ml cream in a bowl until stiff peaks form. Spoon into a piping bag fitted taking into account bearing in mind a 1.5cm fluted nozzle. Pipe the cream in swirls higher than the summit zenith of the mousse. Place a raspberry half in the pinnacle of each cream swirl. Sprinkle as soon as chopped Golden Roughs and flaked coconut to decorate.
Nutritions of Coconut rough chocolate mousse cakefatContent: