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Coconut Dome with Chocolate Spread

A delightful dessert that combines creamy coconut mousse with crunchy cocoa shortbread and rich chocolate spread for a stunning treat.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 8 hours
Servings: 8 servings
Course: Dessert
Cuisine: International
Calories: 300
Ingredients Method Notes

Ingredients
  

Coconut Mousse
  • 2 sheets gelatin sheets 4g
  • 200 ml heavy cream
  • 80 g mascarpone
  • 80 g powdered sugar
  • 120 ml coconut milk
Cocoa Breton Shortbread
  • 120 g powdered sugar
  • 140 g softened butter
  • 160 g all-purpose flour
  • 25 g unsweetened cocoa powder
  • a pinch sea salt essential detail
  • 1/2 sachet baking powder
  • 3 pieces egg yolks
Additional Ingredients
  • grated coconut
  • gooey cocoa spread

Method
 

Coconut Mousse Preparation
  1. Whip the heavy cream with mascarpone in a very cold bowl, adding the powdered sugar gradually.
  2. Chill in the refrigerator while you prepare the rest.
  3. Soak the gelatin sheets in a large bowl of cold water.
  4. Heat the coconut milk in a saucepan, then remove from heat and add the squeezed gelatin.
  5. Let it cool a bit, then gently fold it into the previously made whipped cream using a spatula.
  6. Pour the mousse into hemisphere molds, adding a teaspoon of spread halfway, cover it, then smooth it with a spatula.
  7. Place it in the freezer for at least 6 hours.
Breton Shortbreads Preparation
  1. Mix all the ingredients until you get a dough.
  2. Let it rest in the refrigerator for 30 minutes.
  3. On a floured surface, roll out the dough to about an inch in height.
  4. Cut out circles, then bake for 10 minutes at 180 degrees. Use rings to maintain a round shape.
  5. Let them cool completely.
Assembling the Dessert
  1. Remove the domes from the molds and place them on the cocoa shortbreads.
  2. Let them thaw for 2 hours at room temperature, then sprinkle grated coconut over the entire dome.
  3. Tip: If you want the spread to be gooey, enjoy it at room temperature.

Notes

Store in an airtight container in the refrigerator for up to 3 days or freeze for a month. Serve with additional chocolate sauce or fresh berries.