Description
A delightful dessert combining rich flavors of coconut and chocolate, perfect for special occasions or a rewarding treat.
Ingredients
- 2 gelatin sheets (4g)
- 200ml heavy cream
- 80g mascarpone
- 80g powdered sugar
- 120ml coconut milk
- 120g powdered sugar (for 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 (for topping)
- Gooey cocoa spread (for filling)
Instructions
- Prepare the Coconut Mousse: Whip heavy cream and mascarpone, gradually adding powdered sugar until soft peaks form. Chill mixture.
- Soak the Gelatin: In a bowl, soak gelatin sheets in cold water.
- Heat the Coconut Milk: Warm coconut milk in a saucepan, remove from heat, and dissolve softened gelatin. Cool slightly.
- Combine Mousse Ingredients: Fold the gelatin-coconut milk mixture into the whipped cream until well combined.
- Mold the Mousse: Pour mousse into hemisphere molds, add cocoa spread, cover with mousse, and freeze for at least 6 hours.
- Prepare the Cocoa Breton Shortbread: Mix powdered sugar and butter, then add remaining ingredients until forming a dough.
- Chill the Dough: Wrap in plastic wrap and refrigerate for 30 minutes.
- Roll and Cut: Roll out dough and cut into circles; bake at 180°C for 10 minutes.
- Assemble the Dessert: Brush edges of molds and place on cocoa shortbreads. Thaw for 2 hours before serving.
- Finish with Coconut: Sprinkle grated coconut over the dome before serving.
Notes
Use cold equipment when whipping the cream for better volume. Be patient while allowing the mousse to set.