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Coconut rough chocolate mousse cake
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Prep Time:
270 minutes
Cook Time:
5 minutes
Total Time:
275 minutes
Indulgent chocolate-coconut dessert with creamy mousse and swirls of cream.
Ingredients:
  • 250g Arnott’s Choc Ripple biscuits
  • 45g (1/2 cup) shredded coconut
  • 100g unsalted butter, melted
  • 300ml thickened cream, to decorate
  • 125g fresh raspberries, halved
  • Nestlé Golden Rough chocolate, coarsely chopped, to decorate
  • 200g milk cooking chocolate, chopped
  • 200g dark cooking chocolate, chopped
  • 600ml thickened cream
  • 20.00 gm cocoa powder
Instructions:
  • Prepare a 23cm springform cake pan by greasing it and lining it with baking paper. Crush biscuits in a food processor until finely ground. Add coconut and butter, continue processing until fully combined. Firmly press the mixture into the base of the pan. Chill in the fridge for 30 minutes or until set.
  • For the chocolate mousse, combine milk and dark chocolate in a large heatproof bowl over simmering water. Stir until melted and smooth using a metal spoon. Remove from heat and let it cool for 30 minutes.
  • Whip 600ml of cream with electric beaters until stiff peaks form. Fold the whipped cream into the melted chocolate, then gently sift and fold in the cocoa powder until smooth. Pour the mousse over the biscuit base, cover with plastic wrap, and chill in the fridge for 3 hours until set.
  • Whip the 300ml cream in a bowl with electric beaters until stiff peaks form. Transfer the whipped cream into a piping bag with a 1.5cm fluted nozzle. Pipe swirls of cream over the mousse. Top each cream swirl with half a raspberry. Finish by sprinkling chopped Golden Roughs and flaked coconut for decoration.

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