Coconut Dome with Chocolate Spread
This show-stopping dessert combines a delicate coconut mousse, gooey chocolate center, and a rich cocoa shortbread base. Perfect for parties, holidays, or anytime you want to impress with minimal fuss.
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Saucepan
- Silicone Hemisphere Molds
- Baking tray
- Oven
- Spatula
- Plastic Wrap (optional)
Ingredients
Coconut Mousse
- 2 sheets gelatin 4g total
- 200 ml heavy cream chilled
- 80 g mascarpone
- 80 g powdered sugar
- 120 ml coconut milk
Cocoa Breton Shortbread
- 120 g powdered sugar
- 140 g butter softened
- 160 g all-purpose flour
- 25 g unsweetened cocoa powder
- 1 pinch sea salt
- 0.5 sachet baking powder
- 3 egg yolks
Assembly & Finish
- grated coconut for coating
- gooey cocoa spread for filling
Instructions
- Whip heavy cream with mascarpone and powdered sugar until fluffy. Refrigerate.
- Soak gelatin sheets in cold water. Heat coconut milk and stir in softened gelatin to dissolve.
- Let coconut mixture cool slightly, then fold into whipped cream gently to keep mousse airy.
- Fill hemisphere molds with mousse, spoon cocoa spread in center, cover with mousse. Freeze for 6+ hours.
- Mix shortbread ingredients to form dough. Chill 30 minutes.
- Roll dough to 1-inch thickness, cut circles, bake at 180°C (350°F) for 10 minutes. Cool.
- Place frozen domes on cooled shortbreads. Thaw 2 hours at room temp.
- Sprinkle grated coconut before serving for final touch.
Notes
Use quality cocoa and don't skip chilling steps. For variations, add lime zest or rum extract.