Description
A delightful dessert featuring a creamy coconut mousse layered with rich chocolate spread on a crispy cocoa Breton shortbread.
Ingredients
Scale
- 2 gelatin sheets (4g)
- 200ml heavy cream
- 80g mascarpone
- 80g powdered sugar
- 120ml coconut milk
- 120g powdered sugar
- 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
- Prepare the Coconut Mousse the day before serving: Whip together heavy cream and mascarpone until stiff peaks form. Gradually add powdered sugar and chill.
- Soak the gelatin sheets in cold water for 5-10 minutes.
- Heat coconut milk in a saucepan, add dissolved gelatin, and cool slightly.
- Fold the coconut milk mixture into the whipped cream, and pour into hemisphere molds halfway. Add cocoa spread, top with more mousse, and freeze for 6 hours or overnight.
- Make the Cocoa Breton Shortbreads: Combine powdered sugar, butter, flour, cocoa powder, sea salt, baking powder, and egg yolks to form a dough.
- Chill the dough for 30 minutes, then roll out and cut into circles.
- Bake at 180°C (356°F) for about 10 minutes, then cool on a wire rack.
- Remove mousse from molds, place on cooled shortbreads, and let thaw for 2 hours at room temperature. Garnish with grated coconut before serving.
Notes
For best results, use high-quality ingredients and adjust flavors as desired. Leftovers can be wrapped and frozen.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: coconut, chocolate, dessert, mousse, special occasion