Indulge in these heavenly coconut domes, featuring a light and airy coconut mousse, a rich and gooey spread center, and a buttery cocoa Breton shortbread base. Topped with a sprinkle of grated coconut, these little treats are pure perfection! 😍
Ingredients
For the Coconut Mousse:
- 2 gelatin sheets (4g)
- 200ml heavy cream
- 80g mascarpone
- 80g powdered sugar
- 120ml coconut milk
For the Cocoa Breton Shortbread:
- 120g powdered sugar
- 140g softened butter
- 160g all-purpose flour
- 25g unsweetened cocoa powder
- A pinch of sea salt (essential 😉)
- ½ sachet baking powder
- 3 egg yolks
Additional Ingredients:
- Grated coconut
- Gooey cocoa spread
Instructions
Step 1: Prepare the Coconut Mousse (Make Ahead)
Best done the day before or at least 6 hours in advance.
- In a chilled bowl, whip the heavy cream with mascarpone, gradually adding the powdered sugar until soft peaks form. Refrigerate.
- Soak the gelatin sheets in cold water for a few minutes.
- Heat the coconut milk in a saucepan. Once warm, remove from heat and dissolve the squeezed gelatin in it. Let cool slightly.
- Gently fold the coconut milk mixture into the whipped cream using a spatula.
- Pour the mousse into hemisphere molds, adding a teaspoon of spread in the center before covering and smoothing the tops.
- Freeze for at least 6 hours.
Step 2: Make the Cocoa Breton Shortbread
- Mix all the shortbread ingredients until a smooth dough forms.
- Refrigerate for 30 minutes.
- Roll out the dough on a floured surface to about 1 cm thickness.
- Cut out circles and bake at 180°C (350°F) for 10 minutes. Use rings or tartlet molds to maintain a perfect shape.
- Let cool completely.
Step 3: Assemble the Coconut Domes
- Remove the frozen domes from the molds and place them onto the cooled shortbread bases.
- Let them thaw at room temperature for 2 hours.
- Sprinkle with grated coconut for a beautiful finishing touch.
💡 Tip: For a truly gooey center, enjoy at room temperature!
Bon appétit! 🥰✨
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