Coconut Dome with Chocolate Spread Recipe
This Coconut Dome with Chocolate Spread is a decadent dessert featuring a delicate coconut mousse encased in a crispy cocoa Breton shortbread. The dome reveals a gooey cocoa spread center, offering a delightful contrast of textures and flavors. Perfect for preparing ahead, the mousse sets firmly in freezer-time while the buttery shortbread adds a rich, chocolaty crunch. Finished with a sprinkle of grated coconut, it’s a tropical-inspired treat that balances creamy coconut and bittersweet chocolate.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 7 hours (including freezing and resting time)
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
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
- 1/2 sachet baking powder (approx. 5g)
- 3 egg yolks
Also:
- Grated coconut for garnish
- Gooey cocoa spread (as filling)
Instructions
- Prepare the Coconut Mousse: Soak the gelatin sheets in a large bowl of cold water to soften. Meanwhile, whip the heavy cream and mascarpone together in a very cold bowl, gradually adding the powdered sugar until smooth and light.
- Incorporate Gelatin: Heat the coconut milk gently in a saucepan until warm, remove from heat, and add the squeezed gelatin sheets. Stir to dissolve completely, then allow the mixture to cool slightly.
- Combine Mousse Base: Gently fold the cooled coconut milk and gelatin mixture into the whipped cream and mascarpone blend using a spatula, ensuring an even and smooth texture. Pour this mousse into hemisphere molds, adding a teaspoon of the gooey cocoa spread in the center halfway through filling, then cover and smooth the tops with a spatula.
- Freeze Mousse: Place the filled hemisphere molds in the freezer for at least 6 hours or preferably overnight to set firmly.
- Make Cocoa Breton Shortbread Dough: In a bowl, mix the powdered sugar, softened butter, all-purpose flour, unsweetened cocoa powder, sea salt, baking powder, and egg yolks until a uniform dough forms. Chill the dough in the refrigerator for 30 minutes to firm up.
- Form and Bake Shortbreads: On a floured surface, roll out the dough to about 1 inch height. Cut out circles using rings or tartlet molds to maintain shape. Bake the shortbread circles at 180°C (350°F) for approximately 10 minutes until firm but not overbrowned. Allow to cool completely to retain crispness.
- Assemble Coconut Domes: Remove the coconut mousse domes carefully from the molds and place each dome atop a cooled cocoa Breton shortbread base. Let them thaw at room temperature for about 2 hours before serving.
- Garnish and Serve: Once thawed, sprinkle grated coconut generously over each dome for texture and flavor. The dessert is best enjoyed at room temperature to keep the cocoa spread gooey and luscious. Bon appétit!
Notes
- Soaking gelatin sheets in cold water ensures they dissolve smoothly without clumps.
- Freezing the mousse domes solid helps maintain shape when removed from molds.
- Using tartlet molds or greased and floured rings prevents the shortbread from spreading during baking.
- Thawing the domes at room temperature allows the chocolate filling to become perfectly gooey.
- Ensure the whipping bowl and beaters are very cold for the best mousse texture.
- You can substitute mascarpone with cream cheese for a slightly different flavor.