Ingredients
400 g coconut cream
350 g chocolate couverture
To serve
100 g strawberries
20 g coconut, flakes
mint leaves
Method
Add the coconut cream into a pot over medium heat and let it come to a boil.
Finely chop the chocolate couverture and transfer it to a bowl.
Pour the hot coconut cream into the bowl and beat with an immersion blender, until there is a smooth ganache.
Cover the bowl with plastic wrap, so that it touches the surface of the ganache, and refrigerate it for 4-5 hours until set.
Transfer the ganache into a mixer’s bowl and beat with the whisk attachment at high speed, for 1-2 minutes, until it is fluffy and becomes a mousse.
Serve with strawberries, coconut flakes, and mint leaves.
Source: Akis Petretzikis
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