Description

An elegant dessert featuring creamy coconut mousse domes on crisp cocoa shortbread bases, each hiding a gooey chocolate spread center—perfect for make-ahead impression-worthy treats.

Ingredients

2 gelatin sheets (4 g)

200 ml heavy cream

80 g mascarpone

80 g powdered sugar

120 ml coconut milk

120 g powdered sugar (for shortbread)

140 g softened butter

160 g all-purpose flour

25 g unsweetened cocoa powder

Pinch of sea salt

1/2 sachet baking powder

3 egg yolks

Gooey cocoa spread (e.g., chocolate hazelnut)

Grated coconut, for garnish

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Instructions

Whip heavy cream and mascarpone in a chilled bowl, gradually adding 80 g powdered sugar until soft peaks form. Chill.
Soak gelatin sheets in cold water. Warm coconut milk until just hot, then stir in squeezed gelatin until dissolved. Cool slightly and fold into whipped cream mixture.
Spoon half of the coconut mousse into hemisphere molds, add a teaspoon of cocoa spread in center, then top with remaining mousse. Smooth tops and freeze ≥6 hours or overnight.
To make shortbreads, combine 120 g powdered sugar, softened butter, flour, cocoa powder, salt, baking powder, and egg yolks into a dough. Chill 30 minutes.
Roll dough to 2.5 cm thickness, cut circles with greased rings or tartlet molds, and bake at 180 °C for ~10 minutes. Cool completely.
Unmold frozen domes onto shortbread bases. Thaw at room temperature ~2 hours, then sprinkle with grated coconut and serve.

Notes

Prepare mousse domes up to 5 days ahead (keep frozen) and shortbreads 2–3 days ahead (airtight).
Use agar-agar (1:1 weight) for a vegan/vegetarian gelatin alternative.
Add crushed toasted nuts between mousse layers for extra crunch.
After thawing, dip domes in tempered dark chocolate for a crisp shell.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Mousse, Baking & Freezing
Cuisine: French-inspired

Nutrition

Serving Size: 1 dome
Calories: 360
Sugar: 18g
Sodium: 120mg
Fat: 26g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 4g
Cholesterol: 75mg