Grated coconut
Gooey Cocoa Spread
Directions:
Prepare the Coconut Mousse:
Whip the heavy cream with mascarpone in a very cold bowl, adding the powdered sugar gradually.
Chill in the refrigerator while you prepare the rest.
Soak the gelatin sheets in a large bowl of cold water.
Heat the coconut milk in a saucepan, and when warm, remove from heat and add the squeezed gelatin.
Let it cool a bit, then gently fold it into the whipped cream using a spatula.
Pour the mousse into hemisphere molds, adding a teaspoon of spread halfway, cover it, then smooth with a spatula.
Place in the freezer for at least 6 hours.
Make the Breton Shortbreads:
Mix all the ingredients until you get a dough.
Let it rest in the refrigerator for 30 minutes.
On a floured surface, roll out the dough to about an inch in height.
Cut out circles, then bake for 10 minutes at 180°C (356°F). Use rings to maintain a round shape (grease and flour them, or use tartlet molds).
Let them cool completely.
Assemble the Domes:
Remove the domes from the molds and place them on the cocoa shortbreads.
Let them thaw for 2 hours at room temperature, then sprinkle grated coconut over the entire dome.
Tip: If you want the spread to be gooey, enjoy it at room temperature. Bon appétit!
Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes + freezing time
Kcal: 300 kcal | Servings: 6 servings
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