White chocolate mousse in crunchy coconut cookies (Created by Eddy Van Den Langenbergh - Teacher at VTI-Spijker in Belgium)

White chocolate mousse

Ingredients Preparation
800g Chocolate mousse powder
700g milk
300g Pina Colada
Mix together and beat for 5 minutes

Crunchy coconut cookies

Ingredients Preparation
120g fondant sugar
80g glucose
Mix and caramelise
80g grated coconut Add and mix in. Spread out on a silicon baking sheet and roll out. Cut in ribbons and shape as you like

Finishing & Presentation
Fill a coconut cookie with a quenelle of mousse and finish with a dash of Callebaut Chocolate Sauce or Callebaut Topping

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info