Coconut Dome with Chocolate Spread

Elegant, indulgent, and surprisingly achievable at home, this Coconut Dome with Chocolate Spread is a show-stopping dessert made with creamy coconut mousse, a surprise chocolate center, and a buttery cocoa Breton shortbread base. Light and luscious yet rich in flavor, these individual dome cakes are perfect for special occasions or a luxurious weekend treat.

Each dome is made in advance and finished with a coating of shredded coconut, delivering a tropical twist and a beautiful snowy appearance. With gooey chocolate hidden inside and a satisfying crunch from the shortbread, this dessert is a feast for the eyes and the palate.

Why You’ll Love This Recipe

This dessert is the perfect balance of texture and flavor: airy coconut mousse, velvety chocolate spread, and crisp cocoa shortbread. It’s a refined, bakery-style dessert you can create at home with simple techniques. The mousse can be prepped in advance, making it an excellent choice for entertaining. Plus, the visual appeal of the glossy domes dusted with coconut makes them perfect for impressing guests—or just treating yourself.

Ingredients

Coconut Mousse

• 2 gelatin sheets (about 4g)
• 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 (essential!)
• ½ sachet baking powder
• 3 egg yolks

Additional

• Gooey cocoa spread (for the filling)
• Grated coconut (for decoration)

Instructions

Step 1 – Prepare the Coconut Mousse (6 hours ahead or overnight):

1. In a very cold mixing bowl, whip heavy cream with mascarpone. Gradually add powdered sugar until stiff peaks form. Chill.
2. Soften gelatin sheets in cold water.
3. Warm the coconut milk in a saucepan. Once heated, remove from heat and stir in the squeezed gelatin.
4. Let the mixture cool slightly, then gently fold into the whipped cream using a spatula.
5. Spoon half the mousse into silicone hemisphere molds. Add 1 teaspoon of chocolate spread to the center, cover with more mousse, and smooth the tops.
6. Freeze for at least 6 hours or overnight.

Step 2 – Make the Cocoa Shortbread Base:

1. Combine all shortbread ingredients into a dough.
2. Chill for 30 minutes in the refrigerator.
3. On a floured surface, roll the dough to about 1 inch thick.
4. Cut into circles using cutters or mold rings. Place in greased and floured tartlet molds or rings.
5. Bake at 180°C (350°F) for 10 minutes. Let cool completely.

Step 3 – Assemble the Domes:

1. Unmold the frozen domes and place them on the cooled cocoa shortbreads.
2. Allow to thaw for 2 hours at room temperature.
3. Sprinkle grated coconut over each dome before serving.

Pro Tip: For a molten center, let the domes come fully to room temperature before serving. The chocolate spread will turn irresistibly gooey.

Notes & Tips

• You can use silicone hemisphere molds for a professional shape and easy unmolding.
• For a deeper flavor, try using a dark chocolate spread in the center.
• If using agar-agar instead of gelatin, adjust the quantity and technique accordingly.
• Domes can be stored in the freezer for up to one week. Decorate just before serving.

The Goods

Coconut Dome with Chocolate Spread

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This elegant coconut dome dessert features a creamy mousse, gooey chocolate center, and cocoa shortbread base—perfect for special occasions.

Course Dessert

Cuisine French

Recipes

Coconut Mousse

• 2 gelatin sheets about 4g
• 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 essential!
• ½ sachet baking powder
• 3 egg yolks

Additional

• Gooey cocoa spread for the filling
• Grated coconut for decoration

Instructions

Step 1 – Prepare the Coconut Mousse (6 hours ahead or overnight):

• In a very cold mixing bowl, whip heavy cream with mascarpone. Gradually add powdered sugar until stiff peaks form. Chill.
• Soften gelatin sheets in cold water.
• Warm the coconut milk in a saucepan. Once heated, remove from heat and stir in the squeezed gelatin.
• Let the mixture cool slightly, then gently fold into the whipped cream using a spatula.
• Spoon half the mousse into silicone hemisphere molds. Add 1 teaspoon of chocolate spread to the center, cover with more mousse, and smooth the tops.
• Freeze for at least 6 hours or overnight.

Step 2 – Make the Cocoa Shortbread Base:

• Combine all shortbread ingredients into a dough.
• Chill for 30 minutes in the refrigerator.
• On a floured surface, roll the dough to about 1 inch thick.
• Cut into circles using cutters or mold rings. Place in greased and floured tartlet molds or rings.
• Bake at 180°C (350°F) for 10 minutes. Let cool completely.

Step 3 – Assemble the Domes:

• Unmold the frozen domes and place them on the cooled cocoa shortbreads.
• Allow to thaw for 2 hours at room temperature.
• Sprinkle grated coconut over each dome before serving.

Notes

Pro Tip: For a molten center, let the domes come fully to room temperature before serving. The chocolate spread will turn irresistibly gooey.