Coconut Dome with Chocolate Spread
A delightful dessert featuring a light coconut mousse encased in cocoa Breton shortbread, with a gooey cocoa spread surprise.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 400 minutes
- Yield: 6-8 servings 1x
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
Scale
- 2 gelatin sheets (4g)
- 200ml heavy cream
- 80g mascarpone cheese
- 80g powdered sugar
- 120ml coconut milk
- 120g powdered sugar (for shortbread)
- 140g softened butter
- 160g all-purpose flour
- 25g unsweetened cocoa powder
- A pinch of sea salt
- 1/2 sachet baking powder
- 3 egg yolks
- Grated coconut
- Gooey cocoa spread
Instructions
- Prepare the Coconut Mousse by whipping the heavy cream with mascarpone in a cold bowl, gradually adding powdered sugar.
- Soften the gelatin by soaking it in cold water.
- Make the Coconut Base by heating coconut milk and dissolving the gelatin in it.
- Combine the coconut milk mixture with whipped cream.
- Mold the mousse into hemisphere molds, adding gooey cocoa spread halfway through.
- Freeze the mousses for at least 6 hours.
- Prepare the Cocoa Breton shortbread by mixing all the ingredients until a dough forms.
- Chill the dough for about 30 minutes.
- Shape the shortbread and bake at 180°C for 10 minutes.
- Cool the shortbread completely.
- Assemble the domes on the shortbread base.
- Garnish with grated coconut and let thaw before serving.
- Serve with love and enjoy!
Notes
For a different flavor, consider adding lime zest to the mousse or substituting cocoa powder with ground nuts.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 16g
- Sodium: 55mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg