3️⃣ Chocolate Mousse:
- Dissolve the gelatin in 3 tablespoons hot water and set aside.
- Melt the dark chocolate in a double boiler and let cool slightly.
- Whip the cream with the vanilla extract until thick and fluffy.
- Gradually pour the cooled melted chocolate into the whipped cream, folding gently with a spatula until smooth.
- Add the dissolved gelatin and fold again until fully incorporated.
- Carefully spread the chocolate mousse over the coconut layer. Smooth the top with a spatula.
4️⃣ Chill:
- Cover the cake and refrigerate for at least 3 hours, preferably overnight, to let the layers firm up and flavors meld.
5️⃣ Topping:
- Once set, melt 120 g of dark chocolate and pour over the top of the cake, letting it drip slightly down the edges if desired.
- Garnish with shredded coconut or chocolate chips for extra flair.
6️⃣ Serving Tips:
- For clean slices, dip your knife in hot water and wipe it clean between cuts.
- Keep refrigerated until ready to serve. Best enjoyed chilled!
Prep Time: 40 minutes
Bake Time: 20–22 minutes
Chill Time: 3+ hours
Total Time: ~4 hours
Servings: 10–12 slices
See more on the next page
Advertisement
