Description
A delightful dessert combining creamy coconut mousse and crunchy cocoa Breton shortbread, perfect for special occasions.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- Make the Breton shortbreads by mixing all ingredients until a dough forms. Chill for 30 minutes.
- 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.
- Remove domes from molds and place on shortbread bases. Thaw for 2 hours at room temperature and sprinkle grated coconut over the domes.
- 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