Copper Mold

Look what I got for my birthday!


My husband did really, really good this year, but he broke down and gave it to me a couple of days early. How ever did he know that this was exactly what I wanted? Hmm, could it be because I left my wish list in strategic places all around the house? I’m so excited, I’ve wanted a copper pudding mold like this for years. And I’ve already used it twice in the two days I’ve had it. The first time was a mold of my Raspberry Tart filling. My second mold consisted of a layer of chocolate mousse and a layer of coconut gelée, delicious.


Doesn’t that look festive? Only I should've put a candle on top.

Chocolate & Coconut Mold
Printable Recipe

2 tablespoon vodka
2 ¾ teaspoons gelatin
4 ounces milk
¼ cup plus 1 tablespoon sugar
2 ounces semisweet chocolate, chopped or scant 1/3 cup semisweet chocolate chips
¼ teaspoon vanilla extract
3 ounces heavy cream
1 14-ounce can coconut milk

Measure 1 tablespoon of the vodka into a small bowl and slowly sprinkle over 1 teaspoon of the gelatin. Combine the milk and 1 tablespoon of the sugar in a small saucepan and heat to a bare simmer. Place the chocolate into a medium bowl, add the hot milk mixture, and whisk until smooth. Whisk in the gelatin mixture and vanilla. Chill over an ice bath until just beginning to thicken. Meanwhile, whip the cream to soft peaks. Stir 1/3 of the cream into the chocolate mixture, then fold in the remaining cream. Transfer the mixture to a 3-cup mold and refrigerate for about 4 hours, or until set.

Measure the remaining 1 tablespoon of vodka into a small bowl and slowly sprinkle over the remaining 1 ¾ teaspoons of gelatin. Combine the coconut milk and the remaining ¼ cup of sugar in a small saucepan and heat to a bare simmer. Whisk in the gelatin mixture. Chill over an ice bath until just beginning to thicken. Transfer to the mold and refrigerate for about 4 hours, or until set.

To unmold, dip the bottom of the mold into hot water for a few seconds, wipe dry, and invert onto a dessert plate.

Serves 4 to 6. If you don’t have a decorative 3-cup mold, simply use a glass or metal bowl. If you like, you can add a bit of toasted shredded coconut to the chocolate mixture just before folding in the cream. Can be made up to a day ahead of time and kept covered with plastic wrap in the refrigerator.