Inspired by the most loved coconut and chocolate bar, "The Bounty" gets me nostalgic each and every time - with textures of the popular bounty chocolate, packed with coconut cream, semi sweet chocolate mousse and coconut dacquoise. This has got to be one of my favourite creations.
Find the steps and instructions below -
Coconut Dacquoise
200g Egg Whites
120g Brown Sugar
100g Coconut desiccated light toasted
250g Almond Flour
52g Icing Sugar
52g Flour T55
Preparation
Mix icing sugar, almond powder & coconut together. Whip egg whites, brown sugar to make a meringue. Fols dry ingredients into meringue with scraper. Divide in tray and bake at 170 degree celsius for 17-18 mins.
Bounty Coconut Praline
110g Almond Butter
125g Milk Chocolate
150g Gianduja
30g Desiccated Coconut
40g Chopped Almond
45g Rice Crispy
70g Feuilletine
Preperation
Melt milk chocolate, mix in praline, feuilletine and roasted coconut. Sheet and make sure its 4mm thick.
Coconut Milk Chocolate Mousse
100g Coconut Milk
100g Cream
50g Egg Yolks
2g Vanilla Bean
3g Gelatin
180g 42% Milk Chocolate
180g Whipped Cream
Preperation
Boil the cream, add yolks, whisk in thoroughly until 82 degree celsius. Add to chocolate in 3 parts - Add malibu syrup, gelatine and blend. Whisk cream to soft peaks. Once mixture reaches 38 - 40 degree celsius fold in whipped cream.
Decor
Pour mousse into silkomartstone moulds. Put the de moulded insert, add some mousse again on top. Place the praline on top and press slightly, spread mousse over. Dip in Malibu syrup and stick back the cake base. Temper chocolate for decor. Glaze the entremet, and add coconut shavings for finishing touches.