Coconut Dome with Chocolate Spread

Indulge in the tropical bliss of our Coconut Dome with Chocolate Spread! This delightful dessert combines a silky coconut mousse with a luscious cocoa spread, all resting on a buttery cocoa Breton shortbread base. Each bite is a burst of rich flavor and creamy texture, evoking a paradise escape that is sure to impress.

Perfect for summer gatherings, dinner parties, or just a special treat for yourself, this coconut dome is not only a feast for the taste buds but also a feast for the eyes. Its stunning presentation and irresistible combination of flavors will have your friends and family raving about it long after it’s gone. Trust us; once you serve this impressive dessert, it will quickly become a favorite in your recipe collection!

"This is what the finished dish looks like when perfectly baked."

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 (essential detail ;))
• 1/2 sachet baking powder
• 3 egg yolks

Also:

• Grated coconut
• Gooey Cocoa Spread

"A brief look at the preparation and ingredients for this delightful dessert."

Directions

1. Prepare the Coconut Mousse: The day before or at least 6 hours in advance, begin by whipping the heavy cream and mascarpone together in a very cold bowl, gradually adding the powdered sugar. Chill in the refrigerator while preparing the other components.

2. Soak Gelatin: Soak the gelatin sheets in a large bowl of cold water.

3. Heat Coconut Milk: In a saucepan, warm the coconut milk. Once warm, remove from heat and add the squeezed gelatin, stirring until dissolved.

4. Combine Mixtures: Allow the coconut mixture to cool slightly, then gently fold it into the whipped cream using a spatula until well combined.

5. Mold the Mousse: Pour the mousse into hemisphere molds, adding a teaspoon of the gooey cocoa spread halfway through. Cover the molds and smooth the tops with a spatula.

6. Freeze: Place molds in the freezer for at least 6 hours to set.

7. Prepare Cocoa Breton Shortbreads: To make the shortbreads, mix all ingredients until you form a cohesive dough. Let it rest in the refrigerator for 30 minutes.

8. Roll and Bake: On a floured surface, roll out the dough to about an inch thick. Cut out circles and bake for 10 minutes at 180 degrees Celsius. Use tartlet molds or grease and flour rings to help maintain a round shape.

9. Cool Shortbreads: Allow the shortbreads to cool completely on a wire rack.

10. Assemble: Remove the coconut mousse domes from their molds and place them on top of the cocoa shortbread bases.

11. Finish: Let them thaw for 2 hours at room temperature, then sprinkle grated coconut over the entire dome.

12. Serve: For a gooey experience, serve at room temperature. Bon appétit!

Tips & Variations

• Ingredient Substitutions: If you’re looking for dairy-free options, consider using coconut cream in place of heavy cream and coconut yogurt for the mascarpone.
• Optional Variations: Feel free to add a layer of fresh fruit, like mango or passion fruit, between the mousse and the shortbread for added flavor and texture.
• Storage or Reheating Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, consume shortly after thawing.

Recipe Information

• Prep time: 1 hour
• Cook time: 10 minutes
• Total time: 6 hours & 10 minutes (including freezing time)
• Servings: 6
• Difficulty level: Intermediate

"A beautiful representation of the elegant Coconut Dome with Chocolate Spread."