COCONUT ROUGHING IT

THIS DECADENT DESSERT’S CHOC-COCONUT BASE, SMOOTH CHOCOLATE MOUSSE AND SWIRLS OF CREAM IS SURE TO PLEASE

COCONUT ROUGH CHOCOLATE MOUSSE CAKE

INGREDIENTS

250g Arnott’s Choc Ripple biscuits 45g (½ cup) shredded coconut 100g unsalted butter, melted 300ml thickened cream, to decorate 125g fresh raspberries, halved Nestle Golden Rough chocolate, coarsely chopped, to decorate

CHOCOLATE MOUSSE

200g milk cooking chocolate, chopped 200g dark cooking chocolate, chopped 600ml thickened cream

2 tablespoons cocoa powder

METHOD Step 1:

Grease a 23cm springform cake pan. Line with baking paper. Process biscuits in a food processor until finely crushed. Add coconut and butter. Process until combined. Press the biscuit mixture firmly into base of prepared pan. Place in the fridge for 30 minutes or until firm.

Step 2:

Meanwhile, for the chocolate mousse, place the milk and dark chocolate in a large heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until melted and smooth. Remove from the heat. Set aside for 30 minutes to cool.

Step 3:

Use electric beaters to beat 600ml cream in a bowl until stiff peaks form. Gently fold the cream into the melted chocolate. Sift over the cocoa powder and fold in until smooth. Pour mousse over the biscuit base. Cover with plastic wrap and place in the fridge for 3 hours or until set.

Step 4:

Use clean electric beaters to beat the 300ml cream in a bowl until stiff peaks form. Spoon into a piping bag fitted with a 1.5cm fluted nozzle. Pipe the cream in swirls over the top of the mousse.

Place a raspberry half in the top of each cream swirl. Sprinkle with chopped Golden Roughs and flaked coconut to decorate.