Bounty Mousse Cake
A delightful treat combining rich chocolate and coconut flavors with layers of brownie, coconut mousse, and chocolate mousse, perfect for any occasion.
Ingredients
For the brownie base
- 100 g dark chocolate (for the base)
- 100 g butter
- 2 pieces eggs (at room temperature)
- 100 g granulated sugar
- 70 g flour (slightly more than half a cup)
- 1 pinch salt
For the coconut mousse
- 200 ml whipping cream (cold)
- 200 ml coconut milk (full-fat)
- 120 g powdered sugar
- 150 g shredded coconut
- 6 g gelatin (or 1 packet powdered gelatin) for coconut mousse
- 3 tablespoons hot water to dissolve gelatin
For the chocolate mousse
- 200 g dark chocolate for chocolate mousse
- 250 ml whipping cream (cold)
- 1 teaspoon vanilla
- 6 g gelatin for chocolate mousse
- 3 tablespoons hot water to dissolve gelatin
For topping
- 120 g melted dark chocolate for topping
- Shredded coconut / chocolate chips for decoration
Instructions
Brownie Base
- Preheat your oven to 350°F (175°C).
- Melt the butter and dark chocolate together in a bowl.
- In another bowl, beat the eggs and granulated sugar together for about 2 minutes.
- Add the melted chocolate mixture and stir well.
- Gently fold in the flour and salt.
- Pour the batter into a baking pan and bake for 20–22 minutes.
- Allow it to cool completely.
Coconut Mousse
- Dissolve the gelatin in hot water.
- In a separate bowl, whip the cream until it becomes thick.
- Combine the coconut milk, powdered sugar, and shredded coconut in another bowl, then fold in the whipped cream.
- Finally, mix in the dissolved gelatin and spread this coconut mousse over the cooled brownie base.
- Chill in the refrigerator for 15 minutes.
Chocolate Mousse
- Again, dissolve the gelatin in hot water.
- Melt the dark chocolate and let it cool slightly.
- Whip the cream with vanilla until thick, then gently mix in the melted chocolate.
- Fold in the dissolved gelatin.
- Pour this chocolate mousse over the coconut layer and spread it evenly.
Resting
- Cover the cake and let it rest in the refrigerator for at least 3 hours, or preferably overnight, to set properly.
Topping
- Melt the remaining dark chocolate and pour it over the top of the cake.
- Garnish with shredded coconut or chocolate chips for a decorative touch.
Notes
Ensure your ingredients, especially the eggs and cream, are at room temperature for better mixing. Avoid over-whipping the cream to prevent it from turning grainy. Use high-quality dark chocolate for a richer flavor. Allow ample chilling time for the perfect mousse texture!