Coconut dome with chocolate spread and a crisp cocoa shortbread base.

Scale

Coconut Mousse:

2 gelatin sheets (4g)

200ml heavy cream

80g mascarpone

80g powdered sugar

120ml coconut milk

Cocoa Breton Shortbread:

120g powdered sugar

140g softened butter

160g all-purpose flour

25g unsweetened cocoa powder

Pinch of sea salt

1/2 sachet baking powder

3 egg yolks

Also:

Grated coconut

Gooey cocoa spread

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1. Whip the heavy cream with mascarpone while adding powdered sugar.

2. Chill the mixture.

3. Soak gelatin in cold water.

4. Heat coconut milk and melt squeezed gelatin inside.

5. Let cool and fold into whipped cream.

6. Fill hemisphere molds halfway.

7. Add a teaspoon of cocoa spread and cover with mousse.

8. Freeze for 6 hours.

9. Mix shortbread ingredients into a dough.

10. Chill dough for 30 minutes.

11. Roll dough and cut circles.

12. Bake 10 minutes at 180°C.

13. Cool completely.

14. Unmold domes and place on shortbread.

15. Thaw 2 hours.

16. Sprinkle grated coconut over domes.

Enjoy at room temperature for a gooey center.