Ingredients for - Raffaello soufflé mousse
How to cook deliciously - Raffaello soufflé mousse
1. Stage
I don't think it's too hard to find a white chocolate bar with coconut and almonds, so I highly recommend getting one. Melt the bar in the microwave on defrost mode. If you don't have one, then add a handful of finely chopped almonds to the chocolate for a closer version of the famous candy at this stage.
2. Stage
Beat the yolks of three eggs with a mixer and vanilla until white.
3. Stage
Gently use a spatula to stir the melted chocolate into the egg yolks.
4. Stage
Soak a bag of gelatin in advance according to the instructions. Pour the coconut into the milk or cream and microwave for 1-2 minutes so that the coconut absorbs the liquid and swells. Add the coconut and melted gelatine to the chocolate and egg yolk mixture.
5. Stage
I used vegetable cream because it holds its shape better, whips faster, is initially sweet, and smells like vanilla. If you still prefer regular dairy cream, take it, but then the dessert will have a creamier taste than coconut cream. All in all, whip about 300 ml of cream with a mixer.
6. Stage
Add all of our chocolate, coconut, gelatin and egg yolks mixture to the cream and stir gently with a spatula.
7. Stage
Spread the mousse into the creams, sprinkle the coconut on top, and leave it in the fridge for a few hours. I left it in the fridge overnight, just in time for breakfast.
8. Stage
... And the morning started out chic-a-arrrrgh)) With a deliciously fluffy coconut mousse soufflé. I wish you, too, to start your mornings more often with something delicious and uplifting!
9. Stage
