Choco-conut Pie

Ingredients Chocolate and Sour Cream Mousse

• 2 egg yolks
• 2/3 cup (150 ml) cream 35 %
• 5 oz (150 g) semisweet black chocolate
• 5 oz (150 g) white chocolate
• 1 cup (250 ml) sour cream
• Some raspberries

Sweet Coconut Crust

• Sweet Coconut Crust (1 crust):
• 3 oz (90 g) granulated sugar
• 1 egg, beaten
• Salt
• 1/2 lb (250 g) all-purpose flour
• 1/2 cup (125 ml) grated coconuts
• 1/4 lb (125 g) softened butter

Chocolate and Sour Cream Mousse

1. In top of double boiler, mix egg yolks with cream over low heat. Melt in black chocolate. Remove from heat and cool.
2. In top of another double boiler, combine white chocolate with sour cream over low heat until chocolate melts. Remove from heat and cool.
3. Spoon out black mixture alternately with white mixture onto cooled crust. Gently marble mousse with knife. Chill for 2 hours before serving. Garnish servings with fresh raspberries.

Sweet Coconut Crust

1. Preheat oven to 350°F (180°C). In bowl, whisk together sugar, egg and pinch of salt. Add flour and coconut in one shot and mix with a pastry blender. Crumble mixture with fingers and stir in butter. Form into ball. Roll out dough to fit in a 10-inch (25 cm) pie plate. Arrange in pie plate and bake for 5 to 10 minutes until crispy. Set aside.