Description
Indulge in the luxurious combination of coconut mousse and gooey cocoa spread atop a cocoa Breton shortbread base with this exquisite Coconut Dome with Chocolate Spread recipe.
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
- 3 egg yolks
Also:
- Grated coconut
- Gooey Cocoa Spread
Instructions
- The day before or at least 6 hours in advance, start by making the coconut mousse: Whip the heavy cream with mascarpone, gradually adding the powdered sugar. Chill in the refrigerator. Soak gelatin sheets in cold water. Heat coconut milk, add soaked gelatin, then fold into whipped cream. Pour into molds with spread, freeze for 6 hours.
- Make the Breton shortbreads: Mix all ingredients into dough. Rest in the refrigerator. Roll out dough, cut circles, bake for 10 minutes at 180 degrees. Let cool, then place domes on shortbreads.
- Final Touch: Let domes thaw for 2 hours at room temperature, sprinkle grated coconut over the dome. Enjoy the gooey spread at room temperature.
Notes
- For extra decadence, drizzle melted chocolate over the coconut domes before serving.
- Experiment with different flavors of spread for a unique twist.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing, Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 15g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
