Description
Creamy coconut mousse domes set over cocoa shortbread with a soft flowing chocolate center.
Ingredients
Scale
- 2 gelatin sheets (4g)
- 200ml heavy cream
- 80g mascarpone
- 80g powdered sugar
- 120ml coconut milk
- 120g powdered sugar
- 140g softened butter
- 160g all-purpose flour
- 25g unsweetened cocoa powder
- Pinch of sea salt
- 1/2 sachet baking powder
- 3 egg yolks
- Grated coconut
- Cocoa spread
Instructions
- Whip heavy cream with mascarpone, adding powdered sugar gradually.
- Chill mixture.
- Soak gelatin sheets in cold water.
- Warm coconut milk and dissolve squeezed gelatin in it.
- Let mixture cool slightly.
- Fold coconut mixture into whipped cream.
- Pour mousse into hemisphere molds.
- Add a teaspoon of cocoa spread and cover with mousse.
- Freeze at least 6 hours.
- Mix Breton shortbread ingredients into dough.
- Refrigerate dough for 30 minutes.
- Roll dough and cut circles.
- Bake 10 minutes at 180°C.
- Cool the bases completely.
- Unmold frozen domes and place on cocoa bases.
- Thaw 2 hours and cover domes with grated coconut.
Notes
- Serve at room temperature for a gooey center.
- Freeze domes up to two weeks in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Mixed
- Cuisine: International