Chocolate mousse with pecans, blueberries and creamy coconut

Name: chocolate mousse with pecans, blueberries and creamy coconut
Cook time: 15 min
Total time: 75 min
Yield: 2
Ingredients: 100 g dark chocolate 75%; 50 ml semi skimmed milk; 125 ml fresh cream; 10 g powdered sugar; 20 g caramelized pecan; 150 g creamy coconut natural; 45 g blueberries

Chocolate mousse with caramelized pecans, blueberries and creamy coconut yogurt

Ingredients

Kitchen Stuff

1 refractory bowl
1 hand mixer

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.