Mocha Coconut Mousse with Raspberries
- 150 grams Milk chocolate couveture
- 2 sheets silver gelatin
- 100 milliliters Coconut milk (sweetened)
- 4 tablespoons Instant coffee
- 2 eggs
- 2 centiliters mocha liqueur
- 1 pinch salt
- 30 grams powdered sugar
- 400 grams Whipped cream
- 300 grams Raspberries
Chop the chocolate and melt over a hot water bath.
Soften the gelatin in cold water.
Mix the coconut milk with the coffee.
Separate 1 egg. Whisk the egg yolk, remaining whole egg, coffee and coconut milk over a hot water bath until thickened. Stir in the gelatin to dissolve. Add the melted chocolate and liqueur. Chill the cream for about 30 minutes in the refrigerator, until it begins to jell.
Whip the egg whites and salt until stiff, sprinkling in the powdered sugar. Whip the cream until stiff then fold into the cream mixture along with the egg whites.
Rinse the raspberries and pat dry. Set 12 raspberries aside.
Dip the serving glasses in a little coconut milk then in the coconut.
Distribute half of the cream between the serving glasses, add the raspberries then top with the remaining cream. Chill for 3 hours in the refrigerator. Serve garnished with the reserved raspberries and the coconut chips.