Why Make This Recipe

Coconut Dome with Chocolate Spread is a delightful dessert that combines the rich flavors of coconut and chocolate. It’s a perfect treat for special occasions or any day you want to impress friends and family. The light and creamy coconut mousse sits atop a crunchy Breton shortbread, making each bite a wonderful mix of textures. Plus, it’s easy to make and can be prepared ahead of time!

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

1. 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, gradually adding the powdered sugar.
   • 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. 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, add a teaspoon of spread halfway, cover it, and smooth the top with a spatula.
   • Freeze for at least 6 hours.

2. Make the Breton shortbreads:

   • Mix all the ingredients until you form 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 and 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.

3. Remove the domes from the molds and place them on the cocoa shortbreads.

4. Let them thaw for 2 hours at room temperature and sprinkle grated coconut over the entire dome.

5. Tip: For a gooey spread, enjoy it at room temperature. Bon appétit!

How to Serve Coconut Dome with Chocolate Spread

Serve Coconut Dome with Chocolate Spread as a stunning centerpiece on your dessert table. You can plate each dome on its shortbread base and garnish with extra grated coconut or a drizzle of chocolate spread on the side. This dessert pairs wonderfully with a cup of coffee or tea.

How to Store Coconut Dome with Chocolate Spread

You can keep the Coconut Dome in the freezer for up to one week. If you have leftovers, store them in the refrigerator for up to three days. Cover them to maintain freshness and avoid any odors from affecting the flavor.

Tips to Make Coconut Dome with Chocolate Spread

• Chill your mixing bowl for the cream to ensure a better whip.
• Use a spatula to gently fold in the gelatin mixture to keep the mousse light and airy.
• Let the mousses freeze overnight for the best texture.
• Consider adding shredded coconut to the mousse for extra texture.

Variation

Try adding fruit to the mousse! You can include tropical fruits like mango or pineapple for an extra flavor twist. Additionally, replace the cocoa spread with a fruit jam for a fruity version of this dessert.

FAQs

1. Can I make Coconut Dome with Chocolate Spread vegan?

   • Yes! Use vegan cream and replace gelatin with agar-agar for a plant-based option.

2. Can I use different flavors of spread?

   • Absolutely! Feel free to experiment with caramel or fruit spreads.

3. How can I make the shortbread gluten-free?

   • Substitute all-purpose flour with a gluten-free blend to make gluten-free shortbreads.

Coconut Dome with Chocolate Spread

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: make-recipe
• Total Time: 380 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Description

A delightful dessert combining creamy coconut mousse and crunchy cocoa Breton shortbread, perfect for special occasions.

---

Ingredients

Scale 1x2x3x

• 2 gelatin sheets (4g)
• 200ml heavy cream
• 80g mascarpone
• 80g powdered sugar
• 120ml coconut milk
• 120g powdered sugar (for shortbread)
• 140g softened butter
• 160g all-purpose flour
• 25g unsweetened cocoa powder
• A pinch of sea salt
• 1/2 sachet baking powder
• 3 egg yolks
• Grated coconut (for garnish)
• Gooey Cocoa Spread (for filling)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Start by making the coconut mousse at least 6 hours in advance. Whip heavy cream with mascarpone in a cold bowl, adding powdered sugar gradually. Chill in the refrigerator.
2. Soak gelatin sheets in cold water. Heat coconut milk in a saucepan, remove from heat, and add squeezed gelatin. Let cool, then gently fold into whipped cream.
3. Pour mousse into hemisphere molds, add a teaspoon of cocoa spread, cover, and smooth the top with a spatula. Freeze for at least 6 hours.
4. Make the Breton shortbreads by mixing all ingredients until a dough forms. Chill for 30 minutes.
5. Roll out the dough on a floured surface to about an inch thick, cut out circles, and bake for 10 minutes at 180 degrees. Let cool.
6. Remove domes from molds and place on shortbread bases. Thaw for 2 hours at room temperature and sprinkle grated coconut over the domes.
7. Serve as a stunning dessert centerpiece, garnished with extra grated coconut or a drizzle of chocolate spread.

Notes

For a gooey spread, serve at room temperature. Can freeze for up to a week and refrigerate leftovers for three days.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Chilling and Baking
• Cuisine: French

Nutrition

• Serving Size: 1 dome
• Calories: 400
• Sugar: 20g
• Sodium: 300mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 100mg