500g Ube Filling & Topping
Pipe the Ube Filling & Topping in silicon moulds and freeze for at least 4 hours.

3pcs Egg yolks
80g Sugar
65g Milk
30g Oil
60g Colarom Ube
3pcs Egg whites
75g All purpose flour
6g Baking powder

Whisk the egg yolks and half of the sugar until light and fluffy. Add in the milk, oil and Colarom Ube. Set the mixture aside and make a meringue by whisking the egg whites, cream of tartar and the second half of the sugar together. Fold the first mixture into the meringue and add the sifted flour and baking powder. Bake at 170°C for 10 minutes. Allow to cool down and cut it to 8x23cm for the cake base.

40g Cocoa butter
400g Ivana 30% White Chocolate
300g Milk
1pc Vanilla pod
400g Coconut Filling & Topping
20g Gelatin sheets
600g Whipped cream

In a bowl melt together the cocoa butter and Ivana 30% White Chocolate. In a sauce pan boil the milk with the vanilla and Coconut Filling & Topping. Remove from the heat and add in the gelatin sheets. Pour the hot milk into the chocolate. Whisk and set aside to cool down to 35°C. Fold the whipped cream into the  chocolate mixture and fill a mould with ½ inch of mousse and place in the chiller to set.

250g Covergeli Dark Chocolate Place the frozen ube filling on top of the mousse and cover another ½ inch with the mousse. Repeat the process twice and place the ube chiffon biscuit base at the very top. Freeze 8hrs to overnight. Heat up Covergeli Dark Chocolate to 45°C in a microwave then cool down to 37°C before using. Unmould the mousse and glaze it entirely. Let it set, then decorate. Defrost the mousse cake completely before serving.