Filter
Reset
Sort ByRelevance
NAUTICOLE
Chocolate mousse with pecans, blueberries and creamy coconut
Chocolate mousse with caramelized pecans, blueberries and creamy coconut yogurt
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Break the chocolate into pieces and put together with the milk in the refractory bowl above a pan of boiling water.
-
The bottom of the bowl must not touch the water. Let the chocolate melt in the milk (au bain-marie).
-
Stir occasionally. Remove the bowl from the pan and put the mixture in another large bowl. Allow to cool slightly.
-
Meanwhile, whisk the whipped cream with the icing sugar with the mixer (not completely stiff).
-
Gently sprinkle the whipped cream into the chocolate.
-
Spread the mousse over the glasses or trays and let the mousse stiffen in the refrigerator for at least 1 hour.
-
Mince the pecans. Divide 1 tbsp creamy coconut over each glass of mousse and garnish with the blueberries and pecan crumble.
-
Serve the rest of the creamy coconut.
Blogs that might be interesting
-
120 minDessertflour, white caster sugar, vanilla sugar, cold butter, egg, sweet-sour apples, cinnamon powder, granulated sugar, almond shavings, small speculaas biscuits, almond paste,apple-almond pie
-
30 minDessertrhubarb, sugar, pistachios, hazelnut, honey, raspberry, protein,rhubarb raspberry sorbet with pistachio crumble
-
30 minDessertunsalted mixed nuts, extra pure chocolate, egg, cognac, almond liqueur, Brown sugar, orange, Orange Marmelade, apricot jam,nut cake with orange
-
10 minDesserthandmade butter shortbread biscuit, fresh cream, lecurd, Limoncello, mandarin, dried apricots, unroasted pecans,shortbread with cream, fruit and nuts
Nutrition
690Calories
Sodium3% DV80mg
Fat85% DV55g
Protein20% DV10g
Carbs11% DV34g
Fiber40% DV10g
Loved it