I discovered a can of coconut milk in my home and I made two desserts. Since to use 400 ml of coconut milk is at once quite difficult, I firstly used the half of a can and made coconut mousse. Add chocolate mousse, ganache and ladyfingers, and Chocolate Coconut Mousse Charlotte is made. Charlotte is a general name for a round dessert with edges covered with something, usually with ladyfingers, like in this case. Ladyfingers are here also used as a base for crust. Then comes my favorite dark chocolate mousse, a recipe I use for a long time, with small variations. Then, there is the already mentioned fluffy coconut mousse, which has just the right sweetness. Besides coconut milk and heavy cream, there is also shredded coconut. Neither of mousses contain eggs, only gelatin. The last thing is dark chocolate ganache. This no-bake fluffy torte-charlotte is a must-try for chocolate and coconut lovers.
- Crust:
- 150 g ladyfingers
- 70 g butter
- 23 pieces of ladyfingers
- Chocolate mousse:
- 100 g dark chocolate
- 250 ml heavy cream
- Coconut mousse:
- 200 ml coconut milk (in a can)
- 200 ml heavy cream
- 45 g icing sugar
- 30 g unsweetened shredded coconut
- 10 g gelatin powder
- 3 tbsp water
- Ganache:
- 150 ml heavy cream
- 150 g dark chocolate
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Crust:
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Crush ladyfingers and mix them with butter, add the mixture to the bottom of a baking pan covered with baking paper. Spread and press down the biscuit mixture over the bottom of pan using a spoon.
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Place the remaining ladyfingers around the edges of the baking pan.
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Put the baking pan in a refrigerator.
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Chocolate mousse:
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Melt dark chocolate together with 80 ml heavy cream in water bath.
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Let the mixture cool to the room temperature.
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In the next bowl, whip remaining heavy cream.
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Incorporate cooled chocolate into whipped cream, stir well and spread it over the crust.
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Put it in the refrigerator for 30 minutes to get firm.
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Prepare coconut mousse after 30 minutes.
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Coconut mousse:
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Heat coconut milk and stir it, let it cool. This way, a homogenous consistency of coconut milk in a can is achieved.
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In the other bowl, whip heavy cream.
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Add sugar, shredded coconut and cooled coconut milk, mix.
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Prepare gelatin according to directions – mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down then incorporate a few tablespoons of coconut mixture. Pour the gelatin into the rest of coconut mixture. Stir well.
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Pour coconut mousse over chocolate mousse and put it in the refrigerator for 3 hours to get firm.
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Ganache:
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Heat whipping cream and bring it to boil.
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When it starts to boil set it aside and add chopped chocolate.
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Stir well, until you get a consistent mass.
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Let it cool a bit, to a room temperature.
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Pour it over firm coconut mousse and put it in a refrigerator again to get firm overnight.
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It can be sprinkled with shredded coconut
- Baking pan - 23 cm
- Recipe adapted from Contes et Délices
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