Coconut Mousse Cake
This Coconut Mousse Cake is a delightful tropical dessert with a rich and creamy coconut mousse filling. Balanced with the subtle sweetness of glucose syrup and the depth of rum, this dessert is a perfect combination of flavors. Encased in a smooth chocolate shell and topped with desiccated coconut, it's a dessert that looks just as good as it tastes.
Ingredients
- 210 g coconut purée
- 15 g glucose syrup
- 80 g cream cheese softened
- 8 g gelatin sheets melted
- 270 g whipping cream 60% whipped
- 3 g rum
- dark chocolate for chocolate shell
- white chocolate for chocolate shell
- desiccated coconut for garnish
Instructions
- Heat the coconut purée to 40°C.
- Soften the cream cheese, then add the glucose syrup and mix until smooth. Gradually pour in the coconut purée and stir until well combined.
- Whip the whipping cream to soft peaks (60% whipped) and gently fold it into the mousse mixture.
- Add the melted gelatin sheets and mix well.
- Pour the mixture into a half-sphere mold and refrigerate for 4 hours until set.
- Pour melted chocolate into molds, then invert them onto a wire rack to form dark and white chocolate shells.
- Stick two half-spheres together, carve out a semi-circle with a piping tip, and scrape out the fuzzy texture.
- Decorate the top of the mousse with desiccated coconut.
Notes
- Ensure the gelatin is fully dissolved to avoid lumps in the mousse.
- Use a piping tip to carve out the semi-circle accurately for a clean finish.