Chocolate Mousse & Passionfruit Coconut Cake
A decedent dessert with sophisticated flavours and none of the guilt.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.aeroplanejelly.com.au.
Ingredients
- 1 x 147 g pack chocolate cream biscuits, no added sugar
- 125 g (½ cup) butter melted, unsalted, divided
- 2 egg whites
- ¼ cup (54g) caster sugar (or erythritol/ inulin sugar substitute)
- 2 cups (140 g) shredded coconut, unsweetened
- 2 tbsp dark cocoa powder
- 1 x pack (2 sachets) Aeroplane Lite Mango Passionfruit Jell
- 1 x 170 g can passionfruit pulp, strained & pips discarded
- 300 ml lite milk
- 2 x 53 g sachets Aeroplane Lite Chocolate Mouss
- fresh passionfruit and blueberries to garnish
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