Coconut Mousse Cake Domes: Chocolate Sponge, a Hazelnut Center and a Snowy Coconut Coat – Make Ahead

Instructions

1. Making the chocolate sponge

1. Heat the oven to 340°F (170°C). Line a small baking pan (about 6×10 inches / 15×25 cm) with parchment paper.

2. In a bowl, mix the dry ingredients: sifted flour, cocoa, baking powder and a pinch of salt.

3. In a second, larger bowl, beat the whole eggs, granulated sugar and vanilla sugar with a mixer on high speed for 5–6 minutes. The mixture must lighten, grow in volume and become thick.

4. Briefly beat in the oil and the room-temperature milk on low speed.

5. Sift half of the dry ingredients over the egg foam. Fold gently with a spatula using bottom-to-top motions to keep it airy.

6. Sift in the rest of the dry ingredients and fold gently again into a smooth batter.

7. Pour the batter into the prepared pan and spread it evenly.

8. Bake in the preheated oven for 13–15 minutes. Test with a skewer.

9. Let the sponge cool for 2–3 minutes in the pan, then turn it out onto a wire rack and peel off the parchment paper. Let it cool completely.

10. From the cooled sponge, cut out circles with a round cutter or a glass (the size must fit the molds you are using).

2. Making the coconut mousse

1. Sprinkle the gelatin over the 2 tablespoons plus 2 teaspoons (40 ml) cold water, stir and let it soften for 7–10 minutes.

2. In a large bowl, whip the well-chilled cream with the powdered sugar to stiff peaks.

3. Gently fold 1/2 cup (40 g) shredded coconut into the whipped cream with a spatula.

4. Warm the softened gelatin in the microwave (a few seconds) or over steam until completely dissolved. It must not boil!

5. Add one spoonful of the coconut cream to the dissolved gelatin and stir quickly (this evens out the temperatures).

6. Immediately pour this gelatin mixture back into the rest of the coconut cream and fold quickly but gently with a spatula.

3. Assembling the dessert

1. Get silicone molds ready (half-sphere molds are ideal).

2. Fill each mold halfway with coconut mousse.

3. Make a small well in the middle of the mousse with a teaspoon and put a teaspoon of chocolate hazelnut spread in it.

4. Top with more mousse, almost to the rim.

5. Place a sponge circle on top of the mousse and press it in gently so it sits level with the rim of the mold.

6. Put the molds in the freezer for at least 2–3 hours, until completely frozen.

4. Finishing

1. Unmold the frozen desserts from the silicone molds.

2. Let them stand at room temperature for 15–30 minutes to thaw slightly.

3. While they are still slightly "dewy", roll them in shredded coconut.