Description
A stunning dessert featuring creamy coconut mousse on a rich chocolate base, perfect for any occasion.
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
- Gooey cocoa spread
Instructions
- Start by making the coconut mousse a day before or at least 6 hours in advance. Whip the heavy cream with mascarpone in a very cold bowl, adding the powdered sugar gradually. Chill while preparing other components.
- Soak the gelatin sheets in cold water. Heat the coconut milk, add the squeezed gelatin, cool slightly, then fold into the whipped cream mixture.
- Pour the mousse into hemisphere molds, adding a teaspoon of gooey chocolate spread halfway, cover and smooth the top. Freeze for at least 6 hours.
- Mix all shortbread ingredients in a bowl until forming a dough. Let it rest in the refrigerator for about 30 minutes.
- Roll out the dough on a floured surface to about an inch in height, cut circles, and bake for 10 minutes at 180 degrees Celsius (350 degrees Fahrenheit).
- Remove domes from molds and place on cocoa shortbreads. Let thaw at room temperature for 2 hours, then sprinkle with grated coconut.
Notes
For best results, enjoy the coconut dome at room temperature to keep the chocolate spread gooey. Store in the refrigerator for up to 3 days or freeze for 2-3 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: coconut dessert, chocolate spread, summer dessert, mousse, easy dessert