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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. SUBSCRIBE to my channel: https://goo.gl/fXFcUk INSTAGRAM: / bakingfusion FACEBOOK: / bakingfusion PINTEREST: / bakingfusion Music: http://www.bensound.com