Chocolate & Coconut Bounty Mousse Cake — No Added Sugar Entremet Recipe

My chocolate & coconut mousse cake is built in clean, square lines, finished with a deep black mirror glaze, and made entirely without added sugar. The Bounty bar served as my inspiration and I think I've managed to honor it.

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Ingredients

Brownie

60 g semisweet chocolate (60%, sugar-free)
50 g butter
2 eggs (at room temperature)
30 g erythritol
30 g xylitol
15 g almond flour
10 g cake flour
1/4 tsp. vanilla powder
a pinch of salt

Coconut Filling

100 g coconut flakes
100 g condensed milk (unsweetened, 7.5% fat)

Milk Chocolate Ganache

80 g milk chocolate (41%)
80 g whipping cream

Dark Chocolate Mousse

2 gelatin sheets
250 g whipping cream (cold)
150 g semisweet chocolate (60%, sugar-free)
200 g whipping cream
20 g xylitol

Glaze*

100 g glucose syrup
100 g water
100 g condensed milk
100 g xylitol
50 g black cocoa (use Dutch process cocoa if you can't find black)
6 gelatin sheets (10 g gelatin + 80 ml cold water)

*double the recipe for a square cake, to make sure that you cover the corners

Directions

1. Melt the butter and chocolate together and mix into a smooth ganache.

2. Mix the eggs and xylitol; then incorporate the warm ganache and mix well.

3. Incorporate the pre-mixed dry ingredients and pour into the mold. Tap this against the table to level the batter and remove the big air bubbles.

4. Get the batter into the preheated, fan-forced oven at 160°C, but immediately reduce the temperature 150°C. Bake the sugar-free brownie for 20 minutes. If it develops a "hump" or starts to inflate at about 15 minutes, simply open the oven and pierce that bubble with a toothpick.

5. Once out of the oven, let the brownie cool down completely in the mold.

6. After you remove it from the mold, cut out a 16 cm/6.3″ square out of it, flip this again, and cover it with a silicone mold of the same size. Flip it again and get it into the fridge.

7. Mix the coconut flakes with the condensed milk, until there is no more visible liquid. Press this mixture over the brownie in an even, flat layer and return the mold to the fridge.

8. Mix the chocolate and condensed milk and gently heat them in the microwave. Stir well, until you have a smooth, runny ganache. Pour this over the coconut layer and ensure that in reaches into the corners. Let it set in the fridge for 30 minutes and then put the mold in the freezer, where it needs to stay for 4 hours.

9. Hydrate the gelatin and then semi-whip the cold cream. Mix the xylitol into the remaining cream and heat this in the microwave or on a water bath until it reaches 60°C/140°F. Add the gelatin, stir well, and set the bowl aside.

10. Melt the chocolate in the microwave, in several intervals, until there are no more solids at all.

11. Combine the warm cream with the warm chocolate and mix continuously until you have a smooth, glossy ganache.

12. Mix about 1/3 of the semi-whipped cream into the ganache to cool it down and lighten it. Then add the remainder of the cream and mix everything into a homogeneous, runny chocolate mousse.

13. Pour the mousse into an 18 cm/7″ square silicone mold, and place the frozen inserts, with the brownie facing up, right in the center of the mousse. Remove the excess mousse, if any, and freeze the assembled chocolate and coconut mousse cake for 8 hours.

14. For the glaze, hydrate the gelatin in ice-cold water. Combine all other ingredients, except for the cocoa, and bring them to a full boil. Cut the heat and mix in the black cocoa powder. Let the mixture cool down to 60°C/140°F and then mix in the gelatin. Blend for 2 full minutes, cover with plastic wrap on the surface, and let it cool to room temperature. Then, refrigerate the glaze for 8 hours.

15. Gently reheat the glaze in intervals, and ensure that you don't go over 50°C/122°F. Blend it again, for 2 more minutes. Then cover it on the surface and let it sit, taking the temperature every now and then.

16. When the thermometer reads a little over 35°C/95°F, take the cake out of the freezer and remove it from the mold. By now, the glaze will be at its optimal pouring temperature of 35°C/95°F. Glaze the frozen cake immediately. Trim off the set glaze drippings, transfer it to a serving platter, and let the Bounty entremet thaw in the fridge for 6 hours.

17. If you want to decorate it, by all means, do so, but I think that its geometry, color, and perfect shine make for the perfect decoration. For me, it's one of those examples where less really is more.

18. After 6 hours in the fridge, the chocolate and coconut mousse cake is ready to be served. Enjoy!

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