No-bake BOUNTY mousse cake - Chocolate Coconut Mousse Cake - the same as bounty chocolate just cold, refreshing and creamy. Perfect dessert


Ingredients:

60 g (1/4 cup) unsalted butter
50 g (1/4 cup) sugar
50 ml (1/4 cup - 1 tbsp) milk
80 g (3 oz) dark chocolate, 65% cocoa
300 g (10.5 oz) ground digestive biscuits

12 g (4 tsp) gelatin powder
70 ml (1/4 cup + 2 tsp) water
380 ml (13.5 oz) full fat canned coconut milk, unsweetened
180 g (1 cup - 1 tbsp) sugar
10 g (1 tbsp) vanilla sugar
50 g (2 oz) unsweetened shredded coconut
370 ml (13 oz) heavy cream
100 g (3.5 oz) cream cheese

170 ml (6 oz) heavy cream
150 g (5.5 oz) dark chocolate, 65% cocoa


Butter the bottom of the 23 cm/9-inch springform pan. I lined the pan with acetate cake sheet but you don't have to.
On medium heat, stir butter, sugar, milk and chocolate until butter and chocolate are melted. Remove from the heat and stir in digestive biscuits.
Press the mixture into the bottom of a springform pan using the back of a spoon.
Refrigerate until the mousse is ready.
Pour cold water over gelatin powder and allow it to bloom for 5-10 minutes.
Heat the coconut milk, sugar and vanilla sugar until sugar is dissolved. It should be hot but it shouldn't simmer nor boil.
Remove from the heat and add the bloomed gelatin. Stir to dissolve.
Add unsweetened shredded coconut and mix to combine.
Transfer to a bowl, let it cool to room temperature and then pour it over the biscuit base.
Refrigerate 4-6 hours or overnight.
For the ganache, melt dark chocolate and heavy cream in a heatproof bowl set over a saucepan of barely simmering water. Water shouldn't touch the bowl. Allow to cool, then pour over the cake.
Refrigerate until ganache is firm.
Cut the cake only when it's COLD with a sharp knife and don't keep it out of the refrigerator for too long.

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