Floating Coconut Islands On Chocolate Cream

Break 100 g of dark chocolate and the milk chocolate into small pieces. Bring the milk to a boil. Beat the egg yolks until they are white with 160 g of sugar; while stirring, add the milk little by little. Pour it into a saucepan.

Thicken over low heat, stirring until the cream coats the spatula. Remove from the heat and add the chocolates and melt them. Add the vanilla and let the cream cool, stirring often. Put in a cool place for 4 to 5 hours.

Bring two liters of water to a simmer. Beat the egg whites with the salt. When they are almost firm, pour in 150 g of sugar little by litte, then squeeze them with a few vigorous whipping strokes. Mold the snow into dumpling with two large spoons. Place them on the surface of the water, then let them poach for 4 minutes, turning them over halfway through cooking with a skimmer. Drain them on a cloth.

Break the coconut, recover its water. Peel and grate 150 g of pulp (keep the rest in the coconut water). Lightly toast the pulp, stirring in a frying pan. Strain the chocolate cream into six bowls.

Spread the toasted coconut on a plate. Roll the snow dumplings in it and place them in threes on the cream. With a peeler, cut ribbons in the remaining coconut and decorate the cups. Drizzle with melted dark chocolate. Serve chilled.