Sarah Bernhardt
Coconut base, chocolate cream, dipped in dark chocolate.
- Program
- Bake
- Temperature
- 150 °C
- Time
- 10–12 min
10 pcs · Do not flip
Recipe
Servings
10 servings
(1 serving = 1 pc)
10
Allergens
Flagged from the ingredients in this recipe.
- Egg
- Milk
Bake without
Tap what you need to avoid. Ingredients swap so anyone can bake.
Egg
Instead of egg, egg white and egg yolk: 1 egg = 1 tbsp chia or ground flaxseed + 3 tbsp water (soak 10 min). Meringue: aquafaba, 3 tbsp per egg white.
Milk
Instead of milk, butter, cream, sour cream and cheese: Oat drink and plant margarine. Cream: coconut cream or soy-free plant cream. Cream cheese: plain oat-based.
Ingredients
Amounts follow the servings above.
Base
- Egg white2 pcs
- Sugar1.5 dl
- Desiccated coconut150 g
Cream
- Dark chocolate100 g
- Butter50 g
Dip
- Dark chocolate for dipping150 g
Method
Step by step.
- 1Whisk whites and sugar. Fold in coconut. Set small mounds.
- 2Set the air fryer to Bake and preheat 2 min. Bake at 150 °C for 10–12 min. Cool.
- 3Stir sjokoladecream of smeltet sjokolade and butter. Top the base. Frys 15 min.
- 4Dip i smeltet sjokolade. Set on baking paper.
Flavour and filling
Dark
- Dark chocolate
- Coconut
- Cream
Nut
- Hazelnut
- Chocolate
Timer · Bake · 10 min at 150 °C
10:00
Start once the basket is in.
Along the way
- Dip when the base is cold. Set on baking paper until the chocolate sets.