OVERVIEW

Preparation

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  Melt 50 g of chocolate. Mix chocolate and cornflakes, spread on baking paper and let it set. Chop 50 g chocolate and coconut fat. Boil 50 g cream and milk. Stir in cocoa, chocolate and coconut fat until smooth. Allow chocolate sauce to cool.
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  Toast coconut chips in a pan without fat until golden brown. Remove and let cool. Wash and drain the currants. Remove berries from the panicles. Whip 250 g cream until stiff. Mix cream cheese until smooth, fold in cream. Pour cream into a piping bag.
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  Coarsely crumble chocolate flakes and fill into glasses. Pipe 1/4 of the cream cheese cream on top of each. Chill for approx. 20 minutes. Pour chocolate sauce on top of cream cheese cream just before serving. Decorate with currants and coconut chips.