A tropical, elegant dessert featuring a chocolate coconut shell, mango insert, and passion fruit mousse. Perfect for summer or special occasions!

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🥥 Coconut Chocolate Shell

Ingredients:

• 40 g Anchor whipping cream

• 5 g corn syrup

• 40 g dark chocolate

• 20 g white chocolate

• 15 g Anchor butter

Instructions:

1. Finely chop the dark and white chocolate and place in a heatproof bowl.

2. Bring the whipping cream to a boil, then pour it over the chocolate. Stir until smooth.

3. Add the corn syrup and softened butter in order, mixing well after each addition.

4. Pour into silicone molds or coat real coconut shells. Chill to set.

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🥭 Mango Insert

Ingredients:

• 60 g mango purée

• 14 g sugar

• 2 g gelatin (bloomed in cold water)

• 40 g egg yolk (approx. 2 yolks)

• 40 g whipping cream (softly whipped to ~60%)

Instructions:

1. Bloom gelatin in cold water.

2. Whip egg yolks until pale.

3. In a saucepan, heat mango purée and sugar until it reaches a boil.

4. Slowly pour the hot purée into the whipped egg yolks while whisking.

5. Return to a bain-marie and heat until thickened.

6. Cool to ~60 °C, then stir in bloomed gelatin until dissolved.

7. Cool to ~35 °C and fold in softly whipped cream.

8. Pour into dome molds or silicone inserts and freeze until firm.

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🍰 Passion Fruit Mousse

Ingredients:

• 100 g passion fruit purée

• 20 g egg yolk

• 10 g sugar

• 5 g gelatin (bloomed)

• 10 g white rum (optional)

• 150 g milk chocolate (melted)

• 170 g whipping cream (softly whipped to ~60%)

Instructions:

1. Heat passion fruit purée in a saucepan until it just starts to boil.

2. Whisk egg yolks with sugar until pale (no need to reach ribbon stage).

3. Temper the egg mixture with the hot purée, then cook again over gentle heat or bain-marie until thickened.

4. Remove from heat. At 60 °C, stir in bloomed gelatin until fully dissolved.

5. Pour over melted milk chocolate, stir until smooth.

6. When mixture cools to ~40 °C, fold in whipped cream in two parts.

7. Cool to below 37 °C and stir in rum.

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🧊 Assembly

1. Prepare your chocolate coconut shells or round silicone molds.

2. Fill halfway with passion fruit mousse.

3. Insert the frozen mango insert in the center.

4. Top with more mousse and smooth the surface.

5. Chill or freeze until fully set.

6. Unmold and serve chilled. Optionally, decorate with coconut flakes, mango cubes, or edible flowers.