Chocolate, Hazelnut And Coconut Mousse Cakes

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Cannelle et Vanille


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180 g egg whites

185 g muscovado sugar

75 g sugar

150 g hazelnut flour

20 g cocoa powder

pinch salt

225 g butter, melted or coconut oil

45 g sugar

100 g egg yolks

300 g dark chocolate

400 ml heavy cream, whipped to soft peaks

150 ml heavy cream

30 ml heavy cream (to temper the gelatin)

10 g freshly grated coconut or unsweeneted dry coconut

10 g coconut extract, optional

30 g sugar

1 sheet gelatin

100 g plain whole yogurt

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