Chocolate and coconut dessert, melting and crunchy!
This dome-shaped chocolate and coconut dessert is a real treat, both melt-in-your-mouth and crunchy! Imagine a creamy coconut cream, as light as a cloud, mingling with a chocolate cookie. The texture is perfect: a slightly crunchy exterior with the cookie and a melting, creamy heart... simply irresistible ;-) And with its domed shape, this dessert is as beautiful as it is delicious, ideal for impressing your guests. The chocolate-coconut combination is a magical duo that always works - a must-try!
Ingredients
Coconut cream:
Chocolate cookie:
Garnish:
Materials
- 1 rolling pin
- cling film
- electric mixer
- 1 peeler
- 1 silicone dome mould
- 4 inches/10 cm diameter round ovenproof cookie cutters or tartlet molds
Preparation
Coconut cream:
Take 2 tablespoons of cream and set aside. Place the creams and mascarpone in the freezer for 15 minutes before use.
Rehydrate the gelatine sheets in a bowl of cold water.
Pour the creams and mascarpone into a large bowl and add the sugar.
Beat with an electric mixer to make a thick whipped cream.
Heat the cream (microwave: 30 seconds at 800 W). Squeeze out the gelatine leaves and add to the hot cream. Mix well to incorporate the gelatine.
Add the cream + gelatine mixture to the whipped cream. Mix well (spatula or electric mixer).
Pour the mixture into a silicone mould and place in the freezer for at least 6 hours.
Chocolate cookies:
Mix flour, sugar, cocoa powder and baking powder.
Add the salted butter and egg yolks and mix until smooth.
Place the dough in cling film and chill for 30 minutes to 1 hour to harden.
Flour the work surface, then place the cookie dough on top. Flour again and roll out the dough to the desired height (1.5 cm for us).
Cut out circles with cookie cutters (ovenproof, you can also bake them in tartlet molds) and arrange the cookies on a baking sheet lined with parchment paper.
Bake the cookies in their greased cookie cutters for 10 minutes at 350°F/180°C.
Leave to cool before assembling.
Carefully unmold the coconut domes and place them on the cooled cookies.
Place in the refrigerator for 1 hour.
*Or leave at room temperature for a few minutes if you prefer your desserts iced!
Garnish with grated coconut and grated chocolate (grate with a peeler!).
Taste and enjoy!
Observations
What to substitute for coconut?
You can make a vanilla or coffee dome, for example, by adding the aroma of your choice to the cream and replacing the coconut cream with classic cream.
Can I make classic cookies?
You don't have to add cocoa to the cookie dough. They're just as delicious plain!
How do I store these chocolate-coconut desserts?
Store in a cool, airtight container for up to 3 days.
Can I enjoy this frozen dessert?
You can enjoy them in their entirety just a few minutes after assembly.
Can I replace the gelatine?
You can replace it!
Find more options here.
