for the garnish:
1 tbsp chopped cocoa beans
2 tbsp shelled hazelnuts
1 tbsp coconut chips
20 g dark chocolate 85%*
5 g coconut oil
In separate bowls, soak the cashews, hazelnuts and mulberries for at least 8-10 hours.
For the mousse, drain the cashews and hazelnuts and blend with the oil, maple syrup and fresh water until obtaining a velvety mixture.
For the pralines, pulse the drained mulberries, coconut chips, and cocoa, adding a pinch of salt and 40 ml of water (you can reuse the mulberry liquid for added natural sweetness). The consistency should be irregular and crumbly.
Before composing the dessert, cover the bottom of a springform cake pan with oven paper, then cut a separate strip to cover the sides.
Spread half the praline mixture as evenly as possible on the bottom, pressing down well. Pour in half of the mousse and distribute evenly, then place in the freezer for at least two hours, storing the remaining half in the fridge.
After two hours have passed, add a second layer of pralines followed by the remaining mousse, spreading both evenly.
Finish with a sprinkle of chopped cocoa beans and level off the top surface with a rubber spatula, pressing just enough to slightly embed the cocoa into the mousse. Return to the freezer and allow to solidify for at least 6-8 hours.
At this point you can remove the springform pan and transfer the semifreddo to a serving plate. Melt the dark chocolate with the coconut oil and drizzle over the top. Sprinkle with coconut chips and hazelnuts.