Coconut Domes with Chocolate Spread

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 Looking for a show-stopping dessert? Try these Coconut Domes with Chocolate Spread! They are as delicious as they look! 😍✨


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

Directions:

    • Prepare 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 warm, remove from heat and add the squeezed gelatin.
    • Let it cool a bit, then gently fold it into the whipped cream using a spatula.
    • Pour the mousse into hemisphere molds, adding a teaspoon of spread halfway, cover it, then smooth with a spatula.
    • Place 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°C (356°F). Use rings to maintain a round shape (grease and flour them, or use tartlet molds).
    • Let them cool completely.
    • Assemble the Domes:

    • 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!
    • Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes + freezing time
    • Kcal: 300 kcal | Servings: 6 servings

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