Description
This elegant Coconut Dome with Chocolate Spread is a delightful dessert featuring a light and airy coconut mousse encased in a rich, buttery cocoa Breton shortbread. The dome is finished with a generous layer of gooey cocoa spread and a sprinkle of grated coconut, combining creamy, chocolatey, and tropical flavors in every bite.
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
- A pinch of sea salt
- 1/2 sachet baking powder (approx. 4g)
- 3 egg yolks
Additional
- Grated coconut (for garnish)
- Gooey cocoa spread (to fill/spread)
Instructions
- Prepare Gelatin: Soak the gelatin sheets in cold water for 5 to 10 minutes until soft and pliable.
- Make Coconut Mousse Base: In a mixing bowl, combine the mascarpone, powdered sugar, and coconut milk until smooth and well blended.
- Dissolve Gelatin: Warm a small amount of the coconut milk mixture gently on the stove or microwave (do not boil), then add the softened gelatin sheets and stir until fully dissolved. Incorporate this back into the coconut mousse mixture.
- Whip Heavy Cream: In a separate chilled bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the coconut mixture to create a light mousse.
- Chill Mousse: Pour the mousse into dome-shaped molds and refrigerate for at least 4 hours or until set.
- Prepare Cocoa Breton Shortbread Dough: In a mixing bowl, cream the softened butter with powdered sugar until light and fluffy. Add the egg yolks and mix well.
- Combine Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, and sea salt. Gradually fold the dry ingredients into the butter mixture until a smooth dough forms.
- Shape and Bake Shortbread: Roll out the dough on a floured surface to about 3-5mm thickness. Cut into circles or shapes slightly larger than the mousse domes. Bake in a preheated oven at 170°C (340°F) for 12-15 minutes until firm but not overbaked. Let cool completely.
- Assemble Domes: Remove the set coconut mousse domes from molds carefully. Spread a layer of gooey cocoa spread on the shortbread base, then place the mousse dome on top, pressing lightly to adhere.
- Garnish and Serve: Sprinkle grated coconut over the domes for an appealing tropical finish. Keep refrigerated until serving.
Notes
- Ensure gelatin sheets are fully dissolved to avoid lumps in the mousse.
- Do not overwhip the cream to prevent it from turning into butter.
- Baking time for shortbread may vary depending on oven; aim for a firm but tender texture.
- The gooey cocoa spread adds richness but can be substituted with melted chocolate or chocolate ganache if desired.
- Keep the assembled domes refrigerated to maintain mousse stability.
- Use high-quality coconut milk for best flavor.
Keywords: coconut mousse dessert, cocoa shortbread, chocolate spread dome, elegant mousse recipe, coconut chocolate dessert