Coconut Dome with Chocolate Spread
Prepare to be enchanted by the delightful Coconut Dome with Chocolate Spread! This elegant dessert marries a luscious coconut mousse with a rich cocoa shortbread base, offering a perfect contrast of flavors and textures. Whether you’re celebrating a special occasion or simply treating yourself after a long week, this whimsical treat is sure to impress family and friends alike. The moment you slice through the dome to reveal its creamy filling, everyone will be left in awe and satisfied with each decadent bite!
Crafted with love and a touch of creativity, this recipe is an ideal centerpiece for any gathering. It’s perfect for warm summer evenings or cozy winter celebrations. With its tropical flair and inviting aromas, the Coconut Dome is not just about taste; it’s an experience that will make your dessert table stand out. Let’s dive into the lush, delightful world of this coconut creation!
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
Preparing the components ensures a smooth assembly of the dessert.
Directions
-
Prepare the Coconut Mousse:
- The day before or at least 6 hours in advance, soak the gelatin sheets in a large bowl of cold water.
- In a very cold bowl, whip the heavy cream with mascarpone, gradually adding the powdered sugar. Chill in the refrigerator.
- Heat the coconut milk in a saucepan until warm, then remove from heat and stir in the squeezed gelatin. Let cool slightly.
- Gently fold the cooled coconut milk mixture into the whipped cream using a spatula.
- Pour the mousse into hemisphere molds, adding a teaspoon of goopy cocoa spread halfway. Cover and smooth the top with a spatula.
- Freeze for at least 6 hours.
-
Make the Cocoa Breton Shortbreads:
- Mix all the ingredients together until a dough forms. Chill the dough in the refrigerator for 30 minutes.
- Roll out the chilled dough on a floured surface to about an inch in height.
- Cut out circles and bake for 10 minutes at 180°C (350°F), using rings or tartlet molds to maintain a round shape.
- Allow the shortbreads to cool completely.
-
Assemble the Dessert:
- Once the mousse is set, carefully remove the domes from the molds and place them on the cocoa shortbreads.
- Let the domes thaw for 2 hours at room temperature, then sprinkle grated coconut all over the domes.
Tip: For a gooey cocoa spread, enjoy at room temperature. Bon appétit!
Tips & Variations
- Ingredient Substitutions: You can substitute gelatin sheets with agar-agar for a vegetarian option. Almond milk can be swapped for coconut milk if desired.
- Optional Variations: Consider adding a hint of vanilla extract to the mousse or incorporating a layer of fruit puree for an extra flavor pop.
- Storage or Reheating Tips: Store any leftovers in an airtight container in the refrigerator for up to three days. These freeze well, but it’s best to enjoy them fresh.
Recipe Information
- Prep time: 30 minutes (plus chilling time)
- Cook time: 10 minutes
- Total time: 6 hours 40 minutes
- Servings: 6
- Difficulty level: Intermediate
Coconut Dome with Chocolate Spread
Ingredients
- 2 sheets gelatin sheets Soak in cold water
- 200 ml heavy cream Whipped
- 80 g mascarpone Whipped with heavy cream
- 80 g powdered sugar Gradually add to whipped cream
- 120 ml coconut milk Warmed and mixed with gelatin
- 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 egg yolks
- grated coconut For topping
- gooey cocoa spread Added to mousse
Method
- Soak the gelatin sheets in a large bowl of cold water the day before or at least 6 hours in advance.
- In a very cold bowl, whip the heavy cream with mascarpone, gradually adding the powdered sugar. Chill in the refrigerator.
- Heat the coconut milk in a saucepan until warm, then remove from heat and stir in the squeezed gelatin. Let cool slightly.
- Gently fold the cooled coconut milk mixture into the whipped cream using a spatula.
- Pour the mousse into hemisphere molds, adding a teaspoon of gooey cocoa spread halfway. Cover and smooth the top with a spatula.
- Freeze for at least 6 hours.
- Mix all the ingredients together until a dough forms. Chill the dough in the refrigerator for 30 minutes.
- Roll out the chilled dough on a floured surface to about an inch in height.
- Cut out circles and bake for 10 minutes at 180°C (350°F), using rings or tartlet molds to maintain a round shape.
- Allow the shortbreads to cool completely.
- Once the mousse is set, carefully remove the domes from the molds and place them on the cocoa shortbreads.
- Let the domes thaw for 2 hours at room temperature, then sprinkle grated coconut all over the domes.