Coconut Dome with Chocolate Spread Recipe
Indulge in this elegant Coconut Dome with Chocolate Spread, featuring a light and creamy coconut mousse atop a rich cocoa Breton shortbread base. Finished with a generous sprinkling of grated coconut and a luscious gooey cocoa spread, this dessert perfectly balances tropical flavors with chocolate decadence for a show-stopping treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
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 3-4g)
- 3 egg yolks
Additional
- Grated coconut, for garnish
- Gooey cocoa spread, for filling and topping
Instructions
- Prepare the Gelatin: Soak the gelatin sheets in cold water for about 5 minutes until softened.
- Make the Cocoa Breton Shortbread: In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy. Add the egg yolks one at a time, mixing thoroughly. Sift together the all-purpose flour, cocoa powder, baking powder, and sea salt, then gradually mix into the butter mixture until a dough forms. Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes.
- Bake the Shortbread Base: Preheat the oven to 180°C (350°F). Roll out the dough on a floured surface to fit the base of your dome molds or baking tray. Place dough in molds or on a baking sheet, bake for 12-15 minutes or until firm and set. Allow to cool completely.
- Prepare the Coconut Mousse: Warm the coconut milk gently in a small saucepan. Remove from heat, squeeze out excess water from gelatin sheets and stir into warm coconut milk until dissolved completely. In a mixing bowl, whip the heavy cream until soft peaks form. In another bowl, blend mascarpone with powdered sugar until smooth, then fold in the coconut milk and gelatin mixture. Gently fold in the whipped cream until smooth and airy.
- Assemble the Coconut Domes: Spoon a layer of gooey cocoa spread over the cooled shortbread base. Carefully spoon or pipe the coconut mousse on top, smoothing the surface. Refrigerate for at least 4 hours or until the mousse is set firmly.
- Garnish and Serve: Before serving, sprinkle grated coconut generously over the domes and add an extra dollop of gooey cocoa spread if desired. Serve chilled for the best texture and flavor.
Notes
- Ensure gelatin is fully dissolved to avoid lumps in the mousse.
- Chilling the dough before baking helps prevent shrinking and keeps the shortbread crisp.
- Use high-quality mascarpone and coconut milk for the best flavor.
- The gooey cocoa spread can be homemade or store-bought; choose a rich, chocolatey variety for best results.
- Refrigerate the dessert well to let the mousse set properly and maintain the dome shape.