6
Thai
Easy
Creamy Thai Coconut & Chocolate Mousse with Sweet
Ingredients
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400 ml
TCC coconut milk
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375 g
dark cooking chocolate buttons
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3
eggs (separated)
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0.5 cup
castor sugar (extra)
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1 tsp
powdered gelatine
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2 tbsp
hot water
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10
Erawan rice paper 16cm
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oil (for frying)
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0.5 cup
icing sugar (to dust)
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1 tsp
cinnamon sticks ((ground))
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1 tbsp
cocoa powder
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Preparation
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1.
| Place the TCC Coconut Milk and chocolate chips into microwave safe bowl and microwave on 50% power for 3 minutes. Mix well to combine. |
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2.
| Whisk the egg yolks into the coconut and chocolate mixture until smooth. |
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3.
| Beat the egg whites until stiff but not dry. Add the castor sugar gradually until the sugar has dissolved and is thick and glossy. |
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4.
| Fold the egg whites through the chocolate mixture using a large metal spoon in a figure 8 motion. |
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5.
| Dissolve the gelatine in the hot water and gently fold it through the mousse mixture. Cover and refrigerate until required. |
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6.
| Heat 3 – 4 cm of oil in a large frying pan or wok over a medium heat 2 – 3 mins. Quickly fry the rice paper sheets in the hot oil for 1 minute, place on absorbent paper. Combine the icing sugar, cinnamon and cocoa powder together and dust rice crisps |
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7.
| Place 1/3 of a rice crisp in the centre of a serving platter, top with a generous spoon of coconut & chocolate mousse, repeat with one more layer finishing with a rice crisp. Dust again with icing sugar and serve with a drizzle of chocolate topping. |
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