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Tasse en chocolat, mousse légère coco

Serves : 6 people
Preparation : 1 hour
Cooking : 10 minutes
Wait : 1 hour

Ingredients

Instructions

  • How to Make Light Coconut Mousse
    • Place a mixing bowl containing the cream and coconut milk (still in their containers) in the freezer for half an hour.
      Combine the two ingredients in the mixing bowl and whip them together. If you’d like a sweeter coconut cream,
      stir in a little powdered sugar at the last minute.
  • Making the cake
    • Preheat the oven to 180°C.
    • Set up a double boiler using two pots. Finely
      chop the dessert chocolate and melt it with the butter in the double boiler.
      Stir until smooth.
    • In a mixing bowl, beat the egg yolks with the sugar until pale, then stir in the flour.
      Add the chocolate and the egg whites to the bowl.
      Mix well.
    • Grease and flour a cake pan, then pour in the chocolate batter.
      Bake for about 20 minutes.
      The Chef’s Tip
      Check for doneness with a knife. When the knife comes out with just a few crumbs, remove from the oven.

    • Using a glass or a cookie cutter, cut out circles of cake to serve as the bases for our little cups!
  • Tempering chocolate
    • Here, we’ll temper the couverture chocolate to keep it shiny after baking.
      To do this, start by melting two-thirds of the couverture chocolate in a double boiler.
    • When the temperature reaches 53–55°C, add the remaining third of the chocolate to bring the temperature back down to 27–28°C.
      Stir regularly and be patient—it takes a while.
    • The third step is to raise the temperature to 31°C.
      The temperature rises very quickly, and if it exceeds 32°C, the chocolate won't have a glossy finish but may end up looking dull with whitish streaks! You'll have to start the process over from the beginning to fix the problem.

    • That's it—your chocolate is tempered, and now you can melt it (slightly) without it losing its shine!
  • Making chocolate cups
    • Cut a strip of parchment paper about 10 cm wide for each of the cups you’ll be serving.
      The Chef’s Tip
      To determine the length of the strips, try wrapping one around the cookie circle you’ve cut out. Each strip should be long enough to encircle the cookie circle, with a bit of extra paper to make a handle.

    • Melt the tempered chocolate (still in a double boiler) and spread it onto the strips of paper using a spatula.
      Let it set slightly, then place the strips around the cookie circle, pressing the two tabs together to form a handle.
      Let it harden in the fridge.
  • Service
    • Carefully peel off the parchment paper, and just before serving, fill the cup with the mousse.
      The Chef’s Tip
      You can use a pastry bag or a verrine funnel to help you do this.

    • Place each cup on a plate and garnish with a sprig of mint.