Name: Chocolate coconut mousse cake
Prep time: 4 h
Cook time: 4 h
Yield: 6
Ingredients: Chicken Egg Protein - 6 PC.; Powdered sugar - 1/2 Art.; Walnuts - 85 gram; Coconut flakes - 40 gram; Flour - 2 tbsp; Potato starch - 1/2 Tsp; Coconut - 1 PC.; Milk chocolate - 100 gram; Creamy - 500 Ml; Gelatin - 14 gram; Powdered sugar - 4 tbsp

Recipe information

Cooking:

4 hour

Servings per container:

Source:

More details

Ingredients for - Chocolate coconut mousse cake

Dough

1. Chicken Egg Protein 6 PC.

2. Powdered sugar 1/2 Art.

3. Walnuts 85 gram

4. Coconut flakes 40 gram

5. Flour 2 tbsp

6. Potato starch 1/2 Tsp

Cream

1. Coconut 1 PC.

2. Milk chocolate 100 gram

3. Creamy 500 Ml

4. Gelatin 14 gram

5. Powdered sugar 4 tbsp

How to cook deliciously - Chocolate coconut mousse cake

1. Stage

Initially, you need to peel and break up the coconut. Grind the coconut pulp together with the liquid from the coconut with a blender, pour boiling water to just cover the coconut mixture, and leave for an hour. During this time, pound the coconut mixture a few more times.

2. Stage

Now let's move on to the dough. I apologize at once, but I did not make step-by-step photos of how to prepare the dough, but I will try to explain in detail. Roast the nuts in a dry pan, cool and peel them. Grind with a rolling pin or whichever is convenient. Then we mix nuts, coconut flakes, flour and starch. Begin whipping the whites. Separate the whites from the yolks and whip with a pinch of salt and powdered sugar until stiff peaks. Gently mix the whites with the nut-coconut-flour mixture. In advance, draw three circles with a diameter of 20 cm on parchment for baking. Carefully distribute our dough on parchment, sprinkle with powdered sugar and send to the preheated oven until golden. I have the finished cakes in the photo. Let the cakes cool slightly and carefully separate them from the parchment. It is not necessary to cut and smooth the edges, as they will not be visible. Set the cakes aside.

1. Stage. Chocolate coconut mousse cake: Now let's move on to the dough. I apologize at once, but I did not make step-by-step photos of how to prepare the dough, but I will try to explain in detail. Roast the nuts in a dry pan, cool and peel them. Grind with a rolling pin or whichever is convenient. Then we mix nuts, coconut flakes, flour and starch. Begin whipping the whites. Separate the whites from the yolks and whip with a pinch of salt and powdered sugar until stiff peaks. Gently mix the whites with the nut-coconut-flour mixture. In advance, draw three circles with a diameter of 20 cm on parchment for baking. Carefully distribute our dough on parchment, sprinkle with powdered sugar and send to the preheated oven until golden. I have the finished cakes in the photo. Let the cakes cool slightly and carefully separate them from the parchment. It is not necessary to cut and smooth the edges, as they will not be visible. Set the cakes aside.

3. Stage

Dissolve the gelatin in a little boiling water. Mix the coconut mixture with 100 ml of cream and heat on the stove, but do not boil. Pour the remaining 400 ml of cream into a bowl that is suitable for whipping, and place in the refrigerator with the mixer whisk.

1. Stage. Chocolate coconut mousse cake: Dissolve the gelatin in a little boiling water. Mix the coconut mixture with 100 ml of cream and heat on the stove, but do not boil. Pour the remaining 400 ml of cream into a bowl that is suitable for whipping, and place in the refrigerator with the mixer whisk.

4. Stage

Break the chocolate into pieces. And add it to the heated coconut-cream mixture.

5. Stage

Wait a couple of minutes, stir until homogeneous, pour in a thin stream of melted gelatin and stir well again. This is how I got the chocolate mixture. We leave it to cool. Periodically stir, so that the cream does not begin to stiffen.

1. Stage. Chocolate coconut mousse cake: Wait a couple of minutes, stir until homogeneous, pour in a thin stream of melted gelatin and stir well again. This is how I got the chocolate mixture. We leave it to cool. Periodically stir, so that the cream does not begin to stiffen.

6. Stage

When the chocolate and coconut mass has cooled completely, we take the cream out of the fridge and whip it with powdered sugar into a fluffy foam, as in the photo. Take powdered sugar to taste, as you like.