Monica Roccaforte Military

Bounty chocolate cheesecake mousse without cream

browsing Swiss Vegan Blog, I found this recipe for ice cream bounty. It 'a life that I do not eat this delight ... not so resisting the temptation I tried the recipe.
And then I was there already, since the next day I went to the house of Martha (yes, his name as me!) To celebrate his birthday I thought it might be a little dolcettino cool summer.

Compared to the original recipe I added a bit 'of schifezzine more ...


INGREDIENTS 125 g dark chocolate 125 g milk chocolate

Filling:
white chocolate mousse (50 g white chocolate, 28 g of water)
10 g sugar 10 g starch

60 g 90 g desiccated coconut milk


First begins to dissolve dark chocolate with milk chocolate in a double boiler (or very low heat). It
Brush the molds (I used those silicone, then at least the chocolate comes off well) with the melted chocolate and put in freezer. Once the chocolate has hardened you to the "second hand" of chocolate, in order to have a more substantial layer, and place back in freezer.

Prepare the white chocolate mousse and put in fridge.
In a bowl mix the starch and sugar, add the milk a little at a time so as not to form lumps, then add the coconut and white chocolate mousse.

With this mixture fill the molds and chocolaty again it puts everything in the freezer.


Just a little 'is solidified Brush again with melted chocolate to form the base. Back in the freezer and then a second coat of chocolate. Even in the freezer and then you can transform the small bounty.
can be kept in the refrigerator for a few days. In the freezer do not know what effect ... but I fear some would remain 'hard.
Here they are!


the stuffing ...

Here's birthday! Congratulations again!