Chocolate mousse and coconut
Instructions
For the chocolate mousse, melt the chocolate in a Bain-Marie together with the rum, then add the mixture to the cold whipped cream, mixing gently.
Keep in the refrigerator.
To prepare the coconut mousse, instead, you have to mix the grated coconut with 3 tablespoons of coconut milk, then stir the whipped cream.
Keep in the refrigerator.
Prepare the biscuits and mix in a bowl the flour with the egg white is not mounted, the icing sugar, the grated coconut and melted butter and cold.
Put a small spoonful of mixture on a plate covered with a sheet of special paper, enlarged into a thin disk.
Prepared on other spoonfuls of dough, spaced between them.
Passed in the oven at 200 degrees for 4-5 minutes, until the disks will become clear in the middle and dark at the edges.
Remove (will be soft and pliable but cooling it will harden) and shaping them by resting them on a glass, given their curved shape.
When serving 4 cups prepared by putting at the bottom of each slightly soggy ladyfingers 2 rum mixed with water, the fourth part of the chocolate mousse and an equal amount of the coconut.
Complete with a couple of biscuits and serve.
Ingredients and dosing for 4 persons
- For the chocolate mousse:
- 200 g of whipped
- 150 g of chocolate
- 150 g of dark rum
- For the coconut mousse:
- 200 g of whipped
- 150 g of grated fresh coconut
- 1 can of coconut milk
- For coconut cookies and finally:
- 100 g of white rum
- 50 g of egg whites
- 50 g of icing sugar
- 50 g of butter
- 50 g of flour
- 50 g of grated coconut
- 8 soft ladyfingers cookies