Chocolate And Coconut Recipe

Bloom gelatin

Sprinkle gelatin over 2 tbs cold water in a small bowl. Let sit 5 minutes to bloom.

Warm coconut milk (reserve 1/4 cup aside) with 1/2 cup sugar in a small saucepan over medium heat just until steaming and sugar dissolves — do not boil.

Remove from heat. Stir in bloomed gelatin until fully dissolved. Stir in vanilla extract.

Whisk the reserved 1/4 cup coconut milk into the gelatin mixture to temper, then cool for 5–8 minutes until slightly thickened but still pourable.

Meanwhile, whip 3/4 cup heavy cream to soft peaks. Fold one-third of whipped cream into the cooled coconut-gelatin mixture to lighten it, then gently fold in the remaining cream until homogeneous.

Divide mousse into 4 serving glasses or rings. Chill in refrigerator at least 2 hours, until set. Garnish with toasted shredded coconut before serving.

Place chopped dark chocolate in a heatproof bowl.

In a small saucepan, combine milk, 1/2 cup heavy cream and 2 tbs sugar. Heat until just simmering and sugar dissolves.

Whisk egg yolks in a separate bowl. Slowly temper yolks by whisking in about 1/4 cup of the hot cream mixture, then pour tempered yolks back into the saucepan while stirring constantly.

Cook custard over low heat, stirring constantly with a spatula, until it thickens enough to coat the back of a spoon (do not boil) — about 3–4 minutes.

Strain custard into the bowl with chopped chocolate. Let sit 1 minute, then whisk until smooth and glossy. Stir in butter and salt until incorporated. Cool to room temperature, then refrigerate 30–45 minutes to firm slightly before piping or spooning.

In a small saucepan combine coconut water, 1/2 cup coconut milk and 1/2 cup sugar. Warm over medium heat just until sugar dissolves; remove from heat and stir in lime juice.

Chill the mixture thoroughly (at least 1 hour) in the refrigerator.

If using an ice cream machine, churn according to manufacturer's instructions until sorbet is smooth and holds shape. In the last minute add shredded unsweetened coconut if using. If no machine, place mixture in a shallow metal pan, freeze, and scrape every 30 minutes with a fork until granular-smooth (about 3–4 cycles).

Transfer sorbet to a container and freeze until firm but scoopable, about 1–2 hours.

Preheat oven to 350°F (175°C). Line two baking sheets with silicone mats or parchment paper.

In a bowl whisk together melted butter, 1 egg white, 1/2 cup sugar and 1/2 tsp vanilla until smooth. Stir in flour, salt, toasted sliced almonds and desiccated coconut until a loose batter forms.

Drop heaping teaspoons of batter onto prepared sheets, spacing 3 inches apart. Using the back of a spoon, spread each mound into a thin oval (about 3 inches long) — thinner yields crispier tuille.

Bake for 7–9 minutes until edges are deeply golden. Remove one sheet at a time; while warm and pliable, use a spatula to lift tuilles and drape over a rolling pin or edge of a bowl to form curved crisps. Transfer to a rack to cool and harden. Repeat with remaining batter.

Place chopped chocolate in a heatproof bowl.

Heat 1/2 cup heavy cream and corn syrup in a small saucepan until just simmering. Pour over chopped chocolate and let stand 30 seconds.

Whisk until smooth and glossy. Stir in butter and a pinch of salt. Keep warm or cool to room temperature — sauce will thicken as it cools. Rewarm gently if needed before serving.

Spoon or pipe a generous dollop (about 3–4 tbs) of chocolate cream onto the plate or adjacent to the chilled coconut mousse portion.

Place a quenelle or small scoop (about 1.5–2 oz) of coconut sorbet beside the mousse and chocolate cream.

Lean a crunchy tuille into the mousse or rest it across the chocolate cream to add height and crunch.

Drizzle 2–3 tbs of warm dark chocolate sauce around the components. Sprinkle toasted coconut flakes over the mousse and a mint leaf next to the sorbet for freshness.

Serve immediately so sorbet is cold, mousse set, and tuille remains crisp.