Chococo (Created by Damien Vanderhoeven - Jeunes Restaurateurs d'Europe Belgium)

Ingredients Preparation
1L coconut milk Make a crème anglaise.
5 sheets of gelatine Thicken the anglaise with the gelatine sheets and pour into a siphon. Pressurise with the 2 gas canisters. Put into a wide topped glass.
100 ml coconut milk
150 ml milk
120g Callebaut Chocolate Mousse
Beat together. Leave to cool in the fridge for one hour. Pipe on top of the Spuma with coconut milk.

Finishing and presentation
Sprinkle with toasted coconut flakes and decorate with chocolate strips.