Mousse coconut cake (no bake)

Mousse coconut cake (no bake)

Ingredients

• Shortbread cookies or crackers (185 gr.)
• Butter (100 gr.)
• Cream (33%, 500 gr., of which 400 gr. for whipping, 100 gr. in coconut chips)
• Coconut flakes (90 gr.)
• Butter (50 gr.)
• White chocolate (100 gr.)
• Gelatin (6 gr.)
• Water (6 tablespoons)
• Butter (55 gr.)
• White chocolate (75 gr.)
• Coconut flakes (about 2 tablespoons)
• Almonds (23 nuts, 30 gr.)

Directions

1. First, let's prepare the base of the cake. Prepare cookies and butter. I used slightly sweet crackers.
2. Grind the cookies into crumbs in any way convenient for you. I placed the crackers in two plastic bags and "rolled" them with a rolling pin. It is much faster and more convenient to carry out this process using a blender or other similar kitchen appliance.
3. Let's melt the butter in any way convenient for you: in a water bath, in a microwave oven or by placing a container with butter in another container with hot water. This time I used a second container of hot water.
4. Mix melted butter and cookie crumbs. The resulting mass should stick together slightly.
5. Line the bottom of a springform pan with parchment paper. Lightly grease the sides of the mold with vegetable oil. From parchment paper, cut out two long strips that match the width and length of the sides of the form, and "glue" them onto the sides of the form.
6. Distribute the resulting mass of cookies and butter along the bottom of the mold and tamp with a glass so that the surface of the base is even.
7. Let's start preparing the mousse layer. Dissolve gelatin in water according to the instructions on its packaging.
8. From the total amount of cream, take 100 gr., Pour coconut flakes with them and mix thoroughly until smooth.
9. Break white chocolate (I had porous one) into pieces, add butter to it and melt it in a way convenient for you (I placed a bowl of chocolate and butter in another bowl of hot water and, without ceasing to stir vigorously, brought the creamy chocolate mass to melting and homogeneity).
10. Beat the remaining chilled cream (400 gr.) with a mixer until stable peaks.
11. You should be careful with white chocolate, as its melting point is quite low. It takes literally 10-15 extra seconds for the chocolate to start curdling. Therefore, constantly monitor its condition during the melting process.
12. Add the swollen coconut flakes to the whipped cream and beat with a mixer until smooth. Then add the chocolate-creamy mass and beat again with a mixer until smooth. Add gelatin to the resulting mass and whisk again.
13. Spread the creamy chocolate mousse over the cookie layer. Let it chill in the fridge for 3 hours (preferably overnight).
14. After a while, carefully release the cake from the detachable form and parchment paper and move it to a serving dish.
15. Decorate the cake according to your taste, I suggest the following option. Break white chocolate into pieces and melt with butter (I melted the same way as for mousse: using a second bowl of hot water). Cut the almonds into slices.
16. Almonds can be pre-peeled or roasted in a pan for a brighter and richer taste.
17. Pour the top of the cake with chocolate icing and use a spoon to create a pattern (if desired).
18. Sprinkle the cake along the edges with coconut flakes and on top of it with almonds. It is advisable to put the cake in the refrigerator for another 30 minutes, so that the icing layer freezes and when cut into pieces, the icing does not spread.
19. Mousse coconut cake is ready. Delicate, airy, not cloying, with a pleasant coconut flavor... As for me, a piece of such a cake is a real pleasure if there is a desire to eat something sweet.
20. Bon appetit!