Each element of this dessert is delicious and impressive. When they all come together they create a dessert that is truly unforgettable.
- 20 violet flowers
- 1/4 cup pasteurized egg white
- 2 tablespoons powdered or caster sugar
Whipped coconut cream
- One 14-ounce can heavy coconut cream, chilled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 7 ounces 70% dark chocolate, divided
- 2 large ripe avocados
- 2 tablespoons cocoa powder
- 2 teaspoons vanilla bean paste
- 3 tablespoons honey
- 6 ounces coconut cream
For the candied flowers:
1. Beat the egg white until frothy.
2. Cover your cutting board with wax paper and arrange flowers on top.
3. Dip a paint brush into egg white and paint egg white onto your flowers completely covering. Use your finger to and lay out any petals that may curl.
4. Sift powdered sugar or shake Caster sugar with spoon over all of the flowers, turn flowers and repeat until all sides are covered. Make sure none of the flowers are touching.
5. Refrigerate for 24 hours, remove and let stand at room temperature for another 24 hours (flowers can be stored in an airtight container and have a shelf life of one to two months).
For the whipped coconut cream:
1. Chill the can of heavy coconut cream for at least 1 day. The coconut cream fat will accumulate at the top, separate from the water and harden.
2. Before opening the can, chill a bowl and the beaters of your mixer for about 1/2 hour.
3. Open the can and scoop out only the hard coconut cream that should have settled on top, do not use the liquid.
4. Using a mixer, whip the coconut cream, powdered sugar and vanilla extract until fluffy.
5. Spoon onto chocolate mousse or fill a pastry bag and garnish with piping tip.
For the chocolate mousse:
1. Place a heatproof bowl over a pan of simmering water; making sure the base doesn't touch the water.
2. Break 6 ounces of the dark chocolate into the bowl and allow it to melt slowly (do not over heat), then set aside to cool slightly.
3. Cut avocados in half, remove pits, discard skins and put the flesh into a food processor.
4. Add the cocoa powder, vanilla bean paste, honey and coconut cream then pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine thoroughly.
5. Pour the cooled chocolate into the mixer, then pulse a final time until creamy and smooth.
6. Divide the mixture between six small bowls, then pop in the fridge to chill for at least 30 minutes.
Top chocolate mousse with coconut whipped cream and garnish with candied flowers.