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Coconut Dome with Chocolate Spread Recipe

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★★★★★

4.7 from 58 reviews

Indulge in a decadent Coconut Dome with Chocolate Spread, featuring a light and airy coconut mousse set over a rich cocoa Breton shortbread base. This elegant dessert combines creamy mascarpone-infused coconut mousse with a gooey chocolate center, all topped with fragrant grated coconut for a delightful texture contrast. Perfect for special occasions or an impressive homemade treat, the domes are prepared in advance and frozen, making them easy to serve and enjoy.

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 sea salt
  • 1/2 sachet baking powder (about 6-7g)
  • 3 egg yolks

Also:

  • Grated coconut (for topping)
  • Gooey Cocoa Spread (quantity as needed, about 1 teaspoon per dome)

Instructions

  1. Prepare the Coconut Mousse: Soak the gelatin sheets in a large bowl of cold water until soft. In a very cold mixing bowl, whip the heavy cream with mascarpone, gradually adding the powdered sugar until soft peaks form. Heat the coconut milk gently in a saucepan until warm, remove from heat, and stir in the squeezed gelatin sheets until fully dissolved. Allow the mixture to cool slightly before carefully folding it into the whipped cream with a spatula to combine evenly.
  2. Mold the Mousse Domes: Pour the mousse mixture into hemisphere molds, filling them halfway. Add a teaspoon of the gooey cocoa spread in the center, then cover with more mousse until the molds are filled. Smooth the surface with a spatula to create an even dome shape. Place the filled molds in the freezer and freeze for at least 6 hours or overnight to set.
  3. Make the Cocoa Breton Shortbread: Combine powdered sugar, softened butter, all-purpose flour, unsweetened cocoa powder, sea salt, baking powder, and egg yolks in a bowl. Mix until a uniform dough forms. Wrap the dough and refrigerate for 30 minutes to rest.
  4. Shape and Bake the Shortbread: On a floured surface, roll out the rested dough to approximately 1 inch (2.5 cm) thick. Using round cutters or greased and floured tartlet molds, cut out circular pieces. Bake on a lined baking tray at 180°C (356°F) for 10 minutes until set. Remove from oven and allow to cool completely.
  5. Assemble the Dessert: Remove the coconut mousse domes from the molds carefully and place each dome on top of a cooled cocoa Breton shortbread base. Let the assembled domes thaw at room temperature for about 2 hours to soften slightly.
  6. Finish and Serve: Sprinkle grated coconut generously over the top of each dome for a decorative and flavorful finish. For a gooey texture, serve the domes at room temperature to enjoy the melty cocoa center. Bon appétit!

Notes

  • Start making the dessert at least 6 hours ahead or ideally the day before to allow proper setting and chilling time.
  • Ensure the whipped cream and mascarpone mixture is kept very cold for better volume and texture.
  • Use tartlet molds or greased and floured rings to keep the shortbread perfectly round during baking.
  • The gelatin ensures the mousse holds its shape when unmolded and served.
  • The dessert can be served chilled for a firmer texture or at room temperature for a gooier chocolate center.
  • Grated coconut topping adds a nice texture contrast and complements the coconut flavor of the mousse.

Keywords: Coconut mousse, chocolate spread dessert, cocoa shortbread, frozen dessert, elegant mousse dome, homemade coconut dessert

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