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Ingredients
- 10 - 20 g shelled unsalted pistachio nuts
Cocoa-coconut cake base
- vegetable oil for greasing
- 110 g unsalted butter cut into pieces
- 200 g Chocolate Ripple biscuits™
- 50 g desiccated coconut
Chocolate mousse
- 3 titanium strength gelatine leaves
- chilled water for soaking
- 600 g milk chocolate broken into pieces
- 700 g pouring (whipping) cream (see Tips)
- 180 g Irish cream liqueur
Mirror glaze
- 4 titanium strength gelatine leaves
- chilled water for soaking
- 350 g white chocolate broken into pieces
- 150 g water room temperature
- 300 g white sugar
- 200 g sweetened condensed milk
- 1 - 2 teaspoons food colouring (red - see Tips)
- macarons of choice, for decorating (see Tips)
- Nutrition
- per 1 portion
- Calories
- 737.4 kcal / 3097.2 kJ
- Protein
- 8.2 g
- Fat
- 48.8 g
- Carbohydrates
- 70.4 g
- Fiber
- 1.7 g
- Saturated fat
- 30.5 g
- Sodium
- 115.8 mg
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