why make this recipe
Coconut Dome with Chocolate Spread is a delightful dessert that combines creamy coconut mousse with rich chocolate flavors. It’s perfect for special occasions or whenever you want to enjoy a treat. The combination of textures from the soft mousse and crunchy Breton shortbread creates a heavenly experience. Plus, the gooey cocoa spread adds an extra layer of indulgence that is hard to resist.
how to make Coconut Dome with Chocolate Spread
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
Directions:
-
The day before or at least 6 hours in advance, start by making the coconut mousse:
- Whip the heavy cream with mascarpone in a very cold bowl, adding the powdered sugar gradually.
- Chill in the refrigerator while you prepare the rest.
- Soak the gelatin sheets in a large bowl of cold water.
- Heat the coconut milk in a saucepan, and when it’s warm, remove from heat and add the squeezed gelatin.
- Let it cool a bit, then gently fold it into the previously made whipped cream using a spatula.
- Pour the mousse into hemisphere molds, adding a teaspoon of spread halfway, cover it, then smooth it with a spatula.
- Place it in the freezer for at least 6 hours.
-
Make the Breton shortbreads:
- Mix all the ingredients until you get a dough.
- Let it rest in the refrigerator for 30 minutes.
- On a floured surface, roll out the dough to about an inch in height.
- Cut out circles, then bake for 10 minutes at 180 degrees. Use rings to maintain a round shape (grease and flour them, or use tartlet molds).
- Let them cool completely.
-
Remove the domes from the molds and place them on the cocoa shortbreads.
-
Let them thaw for 2 hours at room temperature, then sprinkle grated coconut over the entire dome.
-
Tip: If you want the spread to be gooey, enjoy it at room temperature. Bon appétit!
how to serve Coconut Dome with Chocolate Spread
Serve the Coconut Dome with Chocolate Spread chilled, allowing the mousse to be creamy and the shortbread crunchy. You can add more grated coconut or a drizzle of chocolate sauce on top for extra decoration. This dessert pairs well with a cup of coffee or tea to balance out the sweetness.
how to store Coconut Dome with Chocolate Spread
You can store any leftovers in the refrigerator for up to three days. Ensure the dome is covered to prevent it from absorbing other flavors in the fridge. If you’d like to keep it longer, you can freeze it for up to a month. Just make sure to wrap it well to avoid freezer burn.
tips to make Coconut Dome with Chocolate Spread
- Use fresh coconut milk for a richer flavor.
- Chill your bowl and beaters before whipping the cream to achieve better volume.
- Ensure the gelatin is fully dissolved before mixing it into the cream for a smooth mousse.
- If you want to save time, you can prepare the mousse and shortbread the day before.
variation
You can switch things up by adding different flavors to the mousse, such as vanilla or lime zest for a tropical twist. Additionally, you could use a different spread, like hazelnut or fruit jam, for an interesting change in flavor.
FAQs
1. Can I make this recipe without gelatin?
Yes, you can use agar-agar as a vegetarian substitute for gelatin. Follow the package instructions for the correct substitution.
2. How can I make the shortbread gluten-free?
You can replace the all-purpose flour with a gluten-free flour blend that can be used for baking.
3. Can I use a different type of chocolate spread?
Absolutely! Feel free to experiment with different chocolate spreads, such as dark chocolate or white chocolate spread, depending on your preference.
Coconut Dome with Chocolate Spread
Ingredients
Method
- Whip the heavy cream with mascarpone in a very cold bowl, adding the powdered sugar gradually.
- Chill in the refrigerator while you prepare the rest.
- Soak the gelatin sheets in a large bowl of cold water.
- Heat the coconut milk in a saucepan, and when it’s warm, remove from heat and add the squeezed gelatin.
- Let it cool a bit, then gently fold it into the previously made whipped cream using a spatula.
- Pour the mousse into hemisphere molds, adding a teaspoon of spread halfway, cover it, then smooth it with a spatula.
- Place it in the freezer for at least 6 hours.
- Mix all the ingredients until you get a dough.
- Let it rest in the refrigerator for 30 minutes.
- On a floured surface, roll out the dough to about an inch in height.
- Cut out circles, then bake for 10 minutes at 180 degrees.
- Use rings to maintain a round shape (grease and flour them, or use tartlet molds).
- Let them cool completely.
- Remove the domes from the molds and place them on the cocoa shortbreads.
- Let them thaw for 2 hours at room temperature, then sprinkle grated coconut over the entire dome.
- Serve the Coconut Dome with Chocolate Spread chilled, allowing the mousse to be creamy and the shortbread crunchy.
- You can add more grated coconut or a drizzle of chocolate sauce on top for extra decoration.
- This dessert pairs well with a cup of coffee or tea to balance out the sweetness.
