Ingredients
Equipment
Method
Coconut Mousse Preparation
- In a chilled mixing bowl, whip the heavy cream until soft peaks form.
- Add mascarpone and powdered sugar, blending until well combined and fluffy.
- Soak the gelatin sheets in cold water for about 5 minutes.
- Gently heat the coconut milk until warm but not boiling, then dissolve the gelatin in it.
- Fold this mixture into the whipped cream until smooth.
Fill the Molds
- Pour a small amount of the coconut mousse into hemisphere molds, filling each halfway.
- Add a teaspoon of chocolate spread into the center of each mold.
- Top off with the remaining coconut mousse and smooth the surface.
- Place the filled molds in the freezer for at least 6 hours until firm.
Cocoa Breton Shortbread Base Preparation
- Preheat your oven to 180°C (356°F).
- Combine cocoa powder, softened butter, flour, and a pinch of salt to form a dough.
- Chill the mixture for 30 minutes before rolling it out to 1 inch thick.
- Cut the dough into circles and transfer them to a baking sheet lined with parchment paper.
- Bake for about 10 minutes until the edges are firm and slightly soft at the center.
Assemble the Coconut Domes
- Gently remove the coconut domes from the molds by running a spatula along the edges.
- Position each dome atop the cocoa Breton shortbread bases.
- Allow to thaw at room temperature for roughly 2 hours before serving.
Finishing Touch
- Sprinkle grated coconut generously over each dome right before serving.
- Serve the Coconut Domes with Chocolate Spread chilled.
Nutrition
Notes
For optimal results, ensure all ingredients are cold and follow each step carefully to achieve the perfect texture and flavor in your Coconut Dome with Chocolate Spread.