CHOCOLATE MOUSSE TRIFLE

SERVES 8

FOR THE CHOCOLATE CRUMBS • 2 cups desiccated coconut • 3 tbsp coconut oil, softened • 2 tbsp cocoa powder,

dissolved in a little hot water • 100g 80% dark chocolate,

melted • pinch of salt FOR THE MOUSSE • 2½ tbsp gelatin • ¼ cup cocoa powder dissolved in a little warm water • 3 cups coconut milk • 2 tsp vanilla extract • 2¾ cups cream, whipped • strawberries and edible

flowers to garnish 1. Add all the ingredients for the coconut crumbs into a food processor and blitz to combine. Set aside. 2. For the mousse: Pour 1 / 3 of a cup of water into a small jug, then add the gelatin and allow to set. 3. Place the cocoa powder and coconut milk into a pot, allow to heat up, then add the set gelatin and stir until dissolved. Remove from the heat, add the vanilla and allow to cool. 4. Once cooled, add 2 cups of whipped cream and place in the fridge. Chill until the mixture just starts to firm, but not set. Remove from the fridge and whisk until smooth. 5. To assemble: Sprinkle the base of a trifle dish with half of the coconut crumb mixture, top with half the mousse mixture and a thin layer of cream. Top the mousse with the remaining crumb mixture and the remaining mousse. Dollop remaining cream over the mousse and chill until it has set. 6. To serve: Serve chilled, garnished with berries and edible flowers.