300 ml TIANA Premium Coconut Cream, lightly whipped
4 egg yolks
100 g caster sugar
300 ml milk
1 tsp vanilla essence
2 tsp gelatine
2 tsp Hine Cognac
100 g good quality dark chocolate, broken into pieces
Chocolate curls to decorate
Method:
Whisk the egg yolks and sugar together in a large bowl.
Heat the milk and vanilla over a gentle heat to almost boiling point then slowly whisk into the egg mix. Pour back into the pan and stir over a low heat until slightly thickened – do not allow it to boil. Sprinkle the gelatine over and allow it to dissolve before straining the custard into a clean bowl.
Heat the Cognac over a low heat, add the chocolate and heat until melted. Whisk into the custard then leave to cool before folding in the whipped coconut cream.
Refrigerate the mousse, carefully spoon it into tall serving glasses.
