Today a proposal for these who appreciate a slightly less sweet dessert. Concededly, I use white chocolate for my dessert, but not too much. The desiccated coconut additionally softens the sweetness of the chocolate mixture, and the slightly sour taste of the blackcurrant preserve makes the flavour a bit more subtle.

My children, who are for me the most strict culinary critics, ate the desert to the last crumb, even though I made an "abatis" with bitter cocoa, which they don't really like.

Ingredients (for 5 people):
400ml of 30% sweet cream
250ml of mascarpone cheese
75g of white chocolate
4 spoons of desiccated coconut
300g of blackcurrants
3 tablespoons of brown sugar
12 oatcakes
1 tablespoon of bitter cocoa
fruit for decoration

Put the cookies in a plastic bag and crush them with a rolling pin, and then put them into a small bowl. Put the blackcurrants into a pan, add the sugar and 2-3 tablespoons of water. Boil until the fruit is a bit soft and the sauce slightly concentrated. Leave to cool down. Melt the chocolate in a bain-marie and leave it to cool down. Whip the cool, sweet cream to make a fluffy mass. Add the mascarpone cheese to the chocolate and mix together gently. Put 2/3 of the chocolate mixture into a bowl. Arrange the blackcurrant preserve on top of it and cover with the rest of the coconut mixture. Sprinkle with the bitter cocoa.
Leave in the fridge to cool down (about one hour).

Enjoy your meal!

Try also

Dessert with halvah
Chocolate mousse with raspberries
Valentine's Day dessert