Coconut Dome with Chocolate Spread

Why You’ll Love This Recipe

If you love desserts that combine multiple textures and flavors, you’ll adore this Coconut Dome with Chocolate Spread. The creamy coconut mousse contrasts beautifully with the crunchy cocoa shortbread base. The gooey chocolate spread adds a rich, decadent center, while the grated coconut on top provides a tropical, chewy finish. This dessert is perfect for impressing guests at a party or enjoying a special treat with family. With a little patience and the right technique, you can create this stunning dessert in your own kitchen.

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

• ½ sachet baking powder

• 3 egg yolks

Additional:

• Grated coconut

• Gooey cocoa spread

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Coconut Mousse:

   • Whip the heavy cream with mascarpone in a very cold bowl, gradually adding the powdered sugar.

   • Chill the mixture in the refrigerator while preparing the rest of the recipe.

   • Soak the gelatin sheets in a large bowl of cold water.

   • Heat the coconut milk in a saucepan. Once warm, remove it from the heat and add the squeezed gelatin sheets.

   • Let the coconut milk and gelatin mixture cool slightly before folding it gently into the whipped cream mixture using a spatula.

2. Assemble the Domes:

   • Pour the coconut mousse into hemisphere molds, adding a teaspoon of the gooey chocolate spread halfway through.

   • Smooth the mousse with a spatula and cover the molds. Freeze for at least 6 hours.

3. Prepare the Cocoa Breton Shortbreads:

   • Combine all ingredients in a bowl to form a dough.

   • Let the dough rest in the refrigerator for 30 minutes.

   • Roll out the dough to about 1-inch thick on a floured surface.

   • Cut out circles and bake at 180°C (350°F) for 10 minutes. Use tartlet molds or rings to maintain a round shape.

   • Let the shortbreads cool completely.

4. Final Assembly:

   • Remove the coconut mousse domes from the molds and place them onto the cooled cocoa shortbreads.

   • Let them thaw for 2 hours at room temperature.

   • Sprinkle grated coconut over the top of the domes before serving.

Servings and Timing

• Servings: 6-8 domes (depending on size)

• Prep time: 45 minutes

• Freezing time: 6 hours

• Baking time: 10 minutes

• Resting time: 2 hours at room temperature

Variations

• Dairy-Free Option: Replace the mascarpone and heavy cream with dairy-free alternatives such as coconut cream and non-dairy mascarpone.

• Different Fillings: Try experimenting with different fillings, such as raspberry jam or caramel sauce, in place of the chocolate spread for a different flavor profile.

• Chocolate Shortbread: For a more intense chocolate flavor, add extra cocoa powder to the shortbread dough.

Storage/Reheating

Store any leftover Coconut Domes with Chocolate Spread in an airtight container in the refrigerator for up to 3 days. The domes can be frozen before assembling. Allow them to thaw completely before serving. For best results, enjoy within 2 days of making.

FAQs

Can I make these domes in advance?

Yes, the Coconut Domes with Chocolate Spread can be made ahead of time and stored in the refrigerator or freezer until ready to serve. Just allow them to thaw at room temperature before serving.

Can I use a different type of chocolate spread?

Absolutely! Feel free to experiment with different spreads such as Nutella, salted caramel spread, or even fruit preserves for a unique twist.

Can I make the shortbread base without eggs?

Yes, you can substitute the egg yolks with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let it sit for a few minutes to thicken before using.

How can I make the coconut mousse lighter?

To make the mousse lighter, you can increase the amount of whipped cream and decrease the mascarpone, or use a lighter coconut cream.

Can I use a different flour for the shortbread base?

You can experiment with almond flour or a gluten-free flour blend to make the shortbread base gluten-free.

Can I use a silicone mold for the coconut mousse?

Yes, a silicone mold works great for this recipe and makes it easier to remove the mousse domes after freezing.

How long do these domes need to freeze?

The domes should be frozen for at least 6 hours to ensure they set properly and hold their shape when removed from the mold.

Can I decorate these domes with something other than grated coconut?

Yes! You can decorate the domes with chocolate shavings, chopped nuts, or a drizzle of extra chocolate spread for added flair.

What’s the best way to serve these domes?

These domes are best served at room temperature. Let them thaw for about 2 hours before serving for optimal texture and flavor.

Can I make this recipe without gelatin?

If you prefer to avoid gelatin, you can try using agar-agar as a plant-based alternative.

Conclusion

Coconut Dome with Chocolate Spread is a luxurious and indulgent dessert that combines the richness of chocolate, the lightness of coconut mousse, and the crunch of a buttery cocoa shortbread base. With its unique presentation and decadent flavors, this dessert is sure to impress at any gathering. Whether it’s for a special occasion or a sweet treat to enjoy at home, this recipe is one that will leave everyone asking for more.