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Coconut Dome with Chocolate Spread Recipe

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★★★★★

4.7 from 92 reviews

This Coconut Dome with Chocolate Spread is an elegant and indulgent dessert combining a light and creamy coconut mousse with a rich, cocoa-infused Breton shortbread base. The coconut mousse is smooth and fluffy, enhanced by mascarpone and coconut milk, while the shortbread offers a buttery, chocolatey crunch. Finished with a luscious gooey cocoa spread and a sprinkling of grated coconut, this dessert is perfect for special occasions or a decadent treat.

Ingredients

Scale

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
  • 1 pinch of sea salt
  • 1/2 sachet baking powder (approx. 5g)
  • 3 egg yolks

Also

  • Grated coconut (for garnish)
  • Gooey cocoa spread (for filling and topping)

Instructions

  1. Prepare the gelatin: Soak the 2 gelatin sheets in cold water for about 5-10 minutes until soft.
  2. Make the cocoa Breton shortbread dough: In a mixing bowl, cream together the softened butter and powdered sugar until smooth and fluffy. Beat in the egg yolks one by one. In a separate bowl, sift together flour, cocoa powder, baking powder, and sea salt. Gradually add the dry ingredients to the butter mixture, mixing gently until a smooth dough forms. Chill the dough for 30 minutes to firm up.
  3. Bake the shortbread base: Preheat the oven to 170°C (340°F). Roll out the dough to about 5mm thickness and cut into desired shapes to fit your dome molds or baking trays. Bake for 12-15 minutes until the edges are firm and a little crisp. Let cool completely.
  4. Prepare the coconut mousse: Warm the coconut milk slightly (do not boil), then squeeze out excess water from the gelatin sheets and dissolve them in the warm coconut milk; stir well. In another bowl, whip the heavy cream and powdered sugar until soft peaks form. In a separate bowl, combine mascarpone with the coconut milk and gelatin mixture, then gently fold the whipped cream into this mixture to create a light mousse.
  5. Assemble the domes: Place a layer of gooey cocoa spread on the cooled cocoa Breton shortbread bases. Spoon or pipe the coconut mousse over the shortbread base, filling the dome molds. Smooth the surface and chill in the refrigerator for at least 4 hours or until set.
  6. Finish and serve: Once set, unmold the domes and garnish with grated coconut and additional gooey cocoa spread on top for a decorative and flavorful finish. Keep refrigerated until serving.

Notes

  • Make sure the gelatin sheets are fully dissolved in warm coconut milk to avoid lumps in the mousse.
  • Use high-quality mascarpone and coconut milk for the best flavor and texture.
  • The cocoa Breton shortbread dough can be chilled longer if needed to make rolling easier.
  • You can substitute heavy cream with coconut cream for a dairy-free variation.
  • Store the finished domes in the refrigerator and consume within 2-3 days for optimal freshness.

Keywords: coconut mousse, cocoa shortbread, coconut dessert, mascarpone mousse, chocolate spread dessert, elegant dessert

Find it online: https://mjrecipe.com/coconut-dome-with-chocolate-spread-recipe/