Ingredients
Preparation
Line a small round-bottomed bowl with plastic wrap, crossing it over to create a dome shape for easy unmolding.
Melt the chocolate and butter in a bain-marie over gentle heat—ensure the water isn't boiling—until smooth and fully combined.
Crush the coconut biscuits into crumbs (tip: keep them wrapped and use a rolling pin for effortless crumbling).
Separate the egg white from the yolk and whisk the white to stiff peaks.
Remove the chocolate mixture from the heat. Stir in the icing sugar, vanilla sugar, coconut powder, biscuit crumbs, and whipped egg white until evenly mixed.
Pour the mixture into the prepared bowl. Refrigerate for 3.5 to 4 hours until set.
Unmold onto a plate and dust generously with coconut powder.
Notes
Customize with your favorite decorations, or serve alongside custard and whipped cream for an extra indulgent treat.
