Step 1: Prepare the Coconut Mousse (Day Before)

In a very cold bowl, whip the heavy cream and mascarpone together until smooth and fluffy.

Gradually add the powdered sugar while whipping.

Refrigerate the mixture while preparing the remaining ingredients.

Step 2: Dissolve the Gelatin

Soak the gelatin sheets in a bowl of cold water for about 5 minutes until softened.

Heat the coconut milk in a small saucepan until warm (do not boil).

Remove from heat and add the squeezed gelatin sheets, stirring until fully dissolved.

Let the mixture cool slightly.

Step 3: Combine the Mousse

Gently fold the cooled coconut milk mixture into the whipped cream using a spatula until smooth.

Pour a portion of the mousse into hemisphere silicone molds.

Add one teaspoon of chocolate spread in the center of each mold.

Cover with more mousse and smooth the surface.

Place in the freezer for at least 6 hours or overnight.

Step 4: Make the Cocoa Breton Shortbread

In a mixing bowl, combine:

powdered sugar

softened butter

flour

cocoa powder

sea salt

baking powder

egg yolks

Mix until a smooth dough forms.

Wrap and refrigerate the dough for 30 minutes.

Step 5: Shape and Bake

Preheat the oven to 180°C (350°F).

Roll the dough on a floured surface to about 1 inch thickness.

Cut out round circles slightly larger than the mousse domes.

Place them in greased rings or tartlet molds to keep the shape.

Bake for 10 minutes.

Allow the shortbread bases to cool completely.

Step 6: Assemble the Dessert

Remove the frozen coconut domes from the molds.

Place each dome on top of a cocoa Breton shortbread base.

Let the domes thaw at room temperature for about 2 hours.

Sprinkle grated coconut over the entire dome.