Coconut Dome with Chocolate Spread
Indulge in the tropical delight of our Coconut Dome with Chocolate Spread—a spectacular dessert that promises to captivate your senses! This charming treat features a luscious coconut mousse encased in a rich cocoa shortbread, topped with a gooey chocolate spread and grated coconut. Whether it’s a cozy family gathering or an elegant dinner party, this dessert is sure to impress. With its beautiful presentation and exquisite flavors, your guests will be talking about this dessert long after the last bite.
What makes this dessert truly special is its delightful contrast of textures and flavors. The fluffy coconut mousse, combined with the crisp cocoa shortbread, creates a heavenly experience that is simply irresistible. Plus, its stunning dome shape adds a touch of sophistication that makes it the perfect centerpiece for any occasion. Get ready to embrace the sweet smiles and satisfied sighs as you serve this unforgettable treat!
This is what the finished dish looks like when perfectly baked.
Ingredients
Coconut Mousse:
- 2 gelatin sheets (4g)
- 200ml heavy cream
- 80g mascarpone
- 80g powdered sugar
- 120ml coconut milk
Cocoa Breton Shortbread:
- 120g powdered sugar
- 140g softened butter
- 160g all-purpose flour
- 25g unsweetened cocoa powder
- A pinch of sea salt (essential detail ;))
- 1/2 sachet baking powder
- 3 egg yolks
Also:
- Grated coconut
- Gooey Cocoa Spread
Gather all the ingredients for a smooth and delightful preparation.
Directions
Prepare the Coconut Mousse: The day before or at least 6 hours in advance, start by whipping the heavy cream with mascarpone in a very cold bowl, gradually adding in the powdered sugar. Chill the mixture in the refrigerator while you prepare the other components.
Soak Gelatin: In a large bowl, soak the gelatin sheets in cold water.
Heat Coconut Milk: In a saucepan, warm the coconut milk and, once heated, remove it from the heat. Squeeze out the excess water from the soaked gelatin and add it to the warm coconut milk, stirring until dissolved.
Combine Mixtures: Allow the coconut milk mixture to cool slightly, then gently fold it into the whipped cream mixture using a spatula until combined.
Mold the Mousse: Pour the mousse into hemisphere molds, adding a teaspoon of gooey cocoa spread halfway through. Cover and smooth the tops with a spatula.
Freeze: Place the molds in the freezer for at least 6 hours.
Make the Breton Shortbreads: In a mixing bowl, combine all ingredients for the shortbreads until a smooth dough forms.
Chill the Dough: Allow the dough to rest in the refrigerator for 30 minutes.
Shape and Bake: On a floured surface, roll out the dough to about an inch thick. Cut out circles, then bake at 180 degrees Celsius (350 degrees Fahrenheit) for 10 minutes. Use rings or tartlet molds to maintain a round shape; grease and flour them if necessary.
Cool the Shortbreads: Allow the baked shortbreads to cool completely.
Assemble the Dessert: Carefully remove the domes from the molds and place them on the cocoa shortbreads. Let them thaw for about 2 hours at room temperature.
Garnish: Once thawed, sprinkle grated coconut over the entire dome.
Serve: For a gooey experience, enjoy it at room temperature. Bon appétit!
Tips & Variations
- Ingredient Substitutions: Replace heavy cream with coconut cream for a dairy-free option. You can also use dairy-free chocolate spread if desired.
- Optional Variations: Add some fresh fruit like mango or passion fruit on top for a tropical twist. You can also layer the mousse with other flavors, such as chocolate or espresso.
- Storage Tips: The assembled dessert can be stored in the refrigerator for up to 2 days. For longer storage, keep the mousse and shortbread components separate and assemble before serving.
Recipe Information
- Prep Time: 30 minutes (plus chilling/freeze time)
- Cook Time: 10 minutes
- Total Time: 6 hours 40 minutes
- Servings: 6
- Difficulty Level: Medium
Generic image—Visual representation of recipe elements or the final dish.