Cocoa Cheesecake Mousse with Raspberries and Coconut

Here are the ingredients you need for this recipe

• 500g 0% fat whipped fresh cheese (quark or fromage blanc)
• 8 Gelatin sheets
• 1/2 Cup milk (whichever you use)
• 3 tbsp Cocoa powder
• Sweetener (optional)
• Raspberries
• Blueberries

Topping

• Cocoa powder
• Fresh raspberries
• Dried coconut flakes

Method

1. 1Soak the 8 gelatin sheets in cold water.
2. 2Microwave the cup of milk for about 2 minutes.
3. 3Remove it from the microwave.
4. 4Squeeze the excess water from the gelatin sheets and add them to the warm milk.
5. 5Whisk thoroughly until completely dissolved; I used a wire whisk.
6. 6Place the whipped fresh cheese into a mixing bowl.
7. 7Add the cocoa powder and sweetener, if you like a sweeter chocolate flavor.
8. 8Mix well until everything is smoothly combined.
9. 9Now pour in the milk and mix well again.
10. 10Pour the mixture into a mold.
11. 11Chill in the refrigerator for at least 4 hours, though overnight is ideal.
12. 12Once set, let's prepare the topping.
13. 13Dust generously with cocoa powder.
14. 14Top with the raspberries and coconut flakes.
15. 15Return to the fridge for a couple more hours.
16. 16Done! Our Cocoa Cheesecake Mousse with Raspberries and Coconut is ready.