Ingredients
Scale
- 200ml heavy cream
- 80g mascarpone
- 120ml coconut milk
- 120g powdered sugar
- 140g softened butter
- 160g all-purpose flour
- 25g unsweetened cocoa powder
- Vegan gelling agent (such as agar-agar)
- Gooey cocoa spread
Instructions
- Whip heavy cream and mascarpone in a chilled bowl; add powdered sugar.
- Soak vegan gelling agent in cold water. Heat coconut milk, dissolve gelling agent, then cool and fold into whipped cream.
- Fill hemisphere molds with mousse, adding cocoa spread in the center. Freeze for at least 6 hours.
- Prepare cocoa shortbread by mixing all ingredients until dough forms, refrigerate for 30 minutes, roll out, cut shapes, and bake.
- Assemble by placing mousse domes on cooled shortbreads; garnish with grated coconut.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 dome (100g)
- Calories: 300
- Sugar: 24g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Use fresh ingredients for the best flavor. Customize toppings with fresh fruits or additional chocolate drizzle. For extra richness, serve with whipped coconut cream.