🍫 Chocolate Slices “Manila” (with Coconut & Kalamansi)
Elegant chocolate slices layered with coconut cream, fruity kalamansi-orange insert, crunchy coconut base, and intense dark mousse.Looking for a refined yet tropical-inspired chocolate dessert? The Manila Slices are a luxurious treat that beautifully combines exotic coconut cream, tangy kalamansi-orange fruit jelly, and rich dark chocolate mousse. Each slice is balanced between smooth and crunchy textures, infused with elegant flavors and elevated with crisp chocolate décor. Whether you're serving them for a special dinner, a celebration, or just to impress someone, these multi-layered delights offer a unique journey of textures and tastes. Perfect for pastry lovers who enjoy a creative, gourmet twist on classic chocolate cakes.
Servings 6 Mini Cakes
Ingredients
Coconut Cream Layer
- 40 g coconut milk
- 90 g heavy cream
- 1 egg yolk
- 15 g sugar
- 1 gelatin sheet 1.7g
- 10 g Malibu coconut liqueur or replace with 10g extra coconut milk
Kalamansi-Orange Jelly
- 110 g kalamansi purée or orange/mandarin juice
- 100 g orange segments peeled
- 45 g sugar
- 1½ gelatin sheets 2.6g
Flourless Chocolate Sponge
- 2 large eggs separated
- 90 g powdered sugar
- 30 g cocoa powder
- 20 g cornstarch
Coconut Crunch Layer
- 50 g milk chocolate couverture
- 5 g butter
- 35 g crumbled crĂŞpe dentelle wafers
- 8 g shredded coconut
Dark Chocolate Mousse
- 130 g 70% dark chocolate couverture
- 1 egg yolk
- 10 g sugar
- 70 g milk
- 240 g heavy cream semi-whipped
Chocolate DĂ©cor
- 100 g dark chocolate couverture
- Chocolate transfer sheet design of your choice
Garnish
- Remaining chocolate mousse 100g
- 20 g liquid cream
- Edible gold leaf optional
Instructions
Coconut Cream Layer
- Soften gelatin in cold water. Heat coconut milk and cream. Whisk yolk with sugar, temper with hot liquid, and cook to 83°C. Add gelatin and blend with Malibu. Pour into a cling film-lined rectangular frame. Freeze until partially set.
Kalamansi Jelly
- Chop orange segments. Simmer with kalamansi purée and sugar for 2 mins. Add gelatin and blend. Let cool slightly and spread over the frozen coconut layer. Freeze completely, then unmold and keep frozen.
Chocolate Sponge
- Whip egg whites with powdered sugar to stiff peaks. Fold in yolks, then sift in cocoa and starch. Fold gently. Spread on lined tray and bake at 180°C for 10–12 mins. Cut two rectangles using the same frame.
Coconut Crunch
- Melt milk chocolate and butter. Mix in crushed wafers and coconut. Spread over one sponge layer inside the clean frame.
Chocolate Mousse
- Heat yolk, sugar, and milk to 83°C. Pour over melted chocolate and emulsify. Fold in semi-whipped cream. Use part of it to cover the crunch layer.
Assembly
- Place frozen insert (coconut side down) on mousse. Add second sponge layer. Fill to the top with remaining mousse. Smooth the top. Chill or freeze.
Chocolate DĂ©cor
- Temper chocolate. Spread over transfer sheet. Cut rectangles (3.5Ă—8 cm) before it fully sets. Cover and allow to crystallize fully (2+ hrs).
Final Touch
- Remove cake from frame. Slice into 6 equal portions using a hot sharp knife. Pipe small dots of reserved mousse on top of each and place a chocolate plaque.
- 🎉 These slices are best served at room temperature when the mousse is soft and flavorful.
