A luxurious and elegant dessert featuring a creamy coconut mousse dome, a crisp cocoa shortbread base, and a gooey chocolate surprise inside—perfect for impressing at any gathering.

Why You’ll Love This Recipe

Show-stopping presentation: The hemispherical mousse domes on cocoa shortbread are visually stunning.
Textural delight: Silky coconut mousse, crunchy shortbread, and luscious chocolate center.
Make-ahead convenience: Prepare components ahead of time and assemble just before serving.
Balanced flavors: Rich coconut and dark cocoa, with a hint of sweetness—everything in harmony.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Coconut Mousse:

2 gelatin sheets (4 g)
200 ml heavy cream
80 g mascarpone
80 g powdered sugar
120 ml coconut milk

Cocoa Breton Shortbread:

120 g powdered sugar
140 g softened butter
160 g all-purpose flour
25 g unsweetened cocoa powder
A pinch of sea salt
1/2 sachet baking powder
3 egg yolks

Also:

Grated coconut (for garnish)
Gooey cocoa spread (such as chocolate hazelnut spread)

Directions

Make coconut mousse (day before or ≥6 hrs ahead):
- Whip heavy cream and mascarpone in a chilled bowl, gradually adding powdered sugar until soft peaks form. Chill.
- Soak gelatin sheets in cold water. Heat coconut milk until warm, then remove from heat and stir in squeezed gelatin until dissolved.
- Let cool slightly, then gently fold into whipped cream mixture.
Assemble mousse domes:
- Spoon coconut mousse into hemisphere molds, filling halfway. Add a teaspoon of gooey cocoa spread in the center, then cover with more mousse and smooth the top.
- Freeze for at least 6 hours or overnight.
Make Breton shortbreads:
- Combine powdered sugar, butter, flour, cocoa powder, salt, baking powder, and egg yolks until a dough forms.
- Chill dough for 30 minutes.
- Roll out on a floured surface to about 1 inch (2.5 cm) thick. Cut circles using greased/floured rings or tartlet molds.
- Bake at 180 °C (350 °F) for ~10 minutes. Cool completely.
Assemble final dessert:
- Unmold frozen coconut domes and place each on a cocoa shortbread base.
- Let them thaw at room temperature for ~2 hours.
- Sprinkle grated coconut over the domes just before serving.

Servings and timing

Servings: 6–8 domes (depending on mold size)
Prep time: 30 minutes for mousse + shortbread prep
Freeze time: At least 6 hours (preferably overnight)
Bake & chill: 40 minutes (including dough resting and baking)
Thaw time: 2 hours
Total time: ~10–12 hours (most time is hands-off)

Variations

Dairy-free version: Substitute mascarpone and heavy cream with coconut cream and dairy-free cream cheese; ensure gelatin is vegan (use agar-agar).
Nutty crunch: Add crushed toasted nuts (e.g., pistachio or hazelnut) on the shortbread or inside the dome.
Flavor twists: Infuse coconut mousse with lime zest or a splash of rum; substitute cocoa spread with salted caramel.
Chocolate shell: Dip domes in melted tempered dark chocolate after thawing, then garnish.
Mini version: Use small silicone molds to make bite-sized domes as dessert bites.

Storage/Reheating

Make-ahead storage: Keep filled and frozen domes in the freezer, covered, for up to 1 week.
Shortbread storage: Store baked cookies in an airtight container at room temperature for up to 3 days.
Serving day: Remove domes 2 hours before serving to thaw and garnish.
Leftovers: Store assembled domes in the fridge after thawing; best enjoyed within 24 hours to maintain texture.

FAQs

1. Can I use granulated sugar instead of powdered sugar?

Yes—use granulated in mousse and shortbread, though texture may be slightly less smooth.

2. Can I substitute gelatin with agar-agar?

Absolutely—use agar-agar at 1:1 weight ratio, dissolve in coconut milk, simmer, then cool before folding into cream.

3. What size molds are ideal?

3–4 inch (7–10 cm) hemisphere molds work great; smaller molds can make elegant mini desserts.

4. How do I prevent the mousse from falling off the shortbread?

Ensure the shortbreads are completely cool and domes slightly thawed to allow mousse to gently adhere.

5. Can the cocoa spread be replaced?

Yes—use ganache, salted caramel, peanut butter, or jam for different flavor surprises.

6. Why freeze the domes instead of refrigerating?

Freezing allows for clean unmolding and helps mousse hold shape during assembly.

7. How do I clean silicone molds easily?

Let molds thaw, then wash with warm soapy water; they often release domes easily after a quick freeze or rinse.

8. Can I skip the shortbread base?

Yes—serve mousse domes on plates and garnish with coconut, but the shortbread provides textural contrast.

9. How far ahead can I prepare components?

Make mousse domes up to 5 days ahead (freeze), and bake shortbread 2–3 days ahead (store airtight).

10. How can I make it vegan?

Use coconut whipped cream, dairy-free margarine, plant-based mascarpone, agar-agar, and vegan chocolate spread.

Conclusion

This Coconut Dome with Chocolate Spread is a luxurious dessert that combines velvety coconut mousse, crisp cocoa shortbread, and a luscious molten chocolate center. Ideal for special occasions or as a stunning homemade treat, this make-ahead wonder delivers elegance, flavor contrast, and delightful texture in every bite. Bon appétit!

Ezabella

Coconut Dome with Chocolate Spread