Mocha Coconut Mousse with Raspberries

Ingredients

• 150 g whole milk chocolate
• 2 sheets white gelatin
• 100 ml sweetened coconut milk (canned)
• 4 tbsp instant coffee powder
• 2 Eggs
• 20 ml mocha liqueur
• 1 pinch salt
• 30 g powdered sugar
• 400 g whipping cream
• 300 g raspberries
• coconut milk
• coconut shavings
• coconut chips

Instructions

1. 1.

   Melt the chopped chocolate in a double boiler.

2. 2.

   Soak the gelatin sheets in cold water. Whisk coconut milk with the coffee powder.

3. 3.

   Separate one egg. Beat the yolk and remaining egg whites with the coffee‑coconut mixture in a metal bowl over a hot water bath until thickened. Squeeze out excess water from the gelatin and dissolve it in the cream. Stir in melted chocolate and liqueur. Chill for about 30 minutes until it starts to set.

4. 4.

   Whip the egg white with salt until stiff, gradually adding powdered sugar. Whip the cream until stiff and fold both into the mousse alternately.

5. 5.

   Reserve some raspberries.

6. 6.

   For garnish dip the rims of dessert glasses first in coconut milk, then in coconut shavings.

7. 7.

   Fill half the glasses with mousse, top with raspberries (set aside 12 beautiful berries), then add remaining mousse. Chill for 3 hours. Serve garnished with reserved berries and coconut chips.