Description
A stunning coconut mousse dessert with a rich chocolate spread center, perfect for any occasion.
Ingredients
Scale
- 2 gelatin sheets (4g)
- 200ml heavy cream
- 80g mascarpone
- 80g powdered sugar
- 120ml coconut milk
- 120g powdered sugar (for cocoa shortbread)
- 140g softened butter
- 160g all-purpose flour
- 25g unsweetened cocoa powder
- A pinch of sea salt
- 1/2 sachet baking powder
- 3 egg yolks
- Grated coconut
- Gooey cocoa spread
Instructions
- The day before or at least 6 hours in advance, start by making the coconut mousse. Whip the heavy cream and mascarpone together, gradually adding powdered sugar until light and fluffy. Chill in the fridge.
- Soak the gelatin sheets in cold water for 5 minutes. Heat the coconut milk, mix in the dissolved gelatin, and cool before folding into whipped cream.
- Use hemisphere molds to pour in the mousse, adding chocolate spread in the middle. Smooth the top, cover, and freeze for at least 6 hours.
- For the cocoa shortbreads, mix dry ingredients with softened butter until a dough forms. Add egg yolks, chill for 30 minutes.
- Once chilled, roll out the dough, cut out circles and bake at 180°C (350°F) for 10 minutes. Cool completely.
- Carefully remove the domes from the molds and place on shortbread bases. Thaw for about 2 hours at room temperature, then sprinkle grated coconut before serving.
Notes
For an elegant touch, pair with whipped cream or fresh berries. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for 1-2 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: International
Nutrition
- Serving Size: 1 dome
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: coconut dessert, chocolate spread, mousse, tropical dessert, easy dessert recipes, family gathering