Description
Indulge in the tropical delight of Coconut Dome with Chocolate Spread, a stunning dessert that marries creamy coconut mousse with a rich chocolate twist. Perfect for special occasions or as a sweet treat at home, this elegant dome is sure to impress your guests. The luscious combination of textures from the airy mousse and buttery cocoa Breton shortbread creates a memorable dessert experience. Simple to prepare yet visually striking, this recipe allows for customization with your favorite toppings, making it an ideal choice for any celebration.
Ingredients
Scale
- 200ml heavy cream
- 80g mascarpone
- 80g powdered sugar
- 120ml coconut milk
- 2 Vegan gelatin sheets (4g)
- 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
- Gooey cocoa spread
Instructions
- Whip the heavy cream with mascarpone in a very cold bowl. Gradually add the powdered sugar as you whip until soft peaks form.
- Chill the mixture in the refrigerator while preparing other components.
- Soak the vegan gelatin sheets in a large bowl of cold water until soft.
- Heat the coconut milk in a saucepan until warm but not boiling. Remove from heat and stir in the softened vegan gelatin until dissolved.
- Allow it to cool slightly before gently folding it into the whipped cream using a spatula.
- Pour the mousse into hemisphere molds, filling them halfway.
- Add a teaspoon of gooey cocoa spread in the center before covering it with more mousse.
- Smooth the tops with a spatula and place in the freezer for at least 6 hours.
- In a mixing bowl, combine all shortbread ingredients until they form a dough.
- Let it rest in the refrigerator for about 30 minutes to firm up.
- On a floured surface, roll out dough to about an inch thick and cut out circles using cookie cutters or rings.
- Bake at 180 degrees Celsius (350 degrees Fahrenheit) for about 10 minutes or until set.
- Once cooled completely, carefully remove the mousse domes from their molds.
- Place each dome on top of a cocoa shortbread base.
- Allow them to thaw at room temperature for about 2 hours before serving.
- Sprinkle grated coconut over each dome for garnish.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 75mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Ensure all equipment is cold for optimal whipping. Customize by adding fresh fruit or flavored whipped cream.