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Coconut Chocolate Dome: A Decadent Dessert Recipe

  • Total Time: 115 minutes
  • Yield: 6-8 domes 1x

Description

Dark chocolate domes with a creamy coconut filling. Elegant and perfect for any occasion.

Ingredients

Scale
  • 12 ounces high-quality dark chocolate (60-70% cacao), finely chopped
  • 1 tablespoon coconut oil (optional, for extra shine)
  • 1 (14-ounce) can full-fat coconut milk, refrigerated overnight
  • 1/2 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, enhances the coconut flavor)
  • 1 cup shredded coconut, unsweetened
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1/4 cup heavy cream
  • Shredded coconut, toasted
  • Chocolate shavings
  • Edible gold leaf
  • Fresh berries (raspberries, blueberries)

Instructions

  1. In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the dark chocolate and coconut oil (if using), stirring occasionally until smooth. Alternatively, melt in the microwave in 30-second intervals, stirring in between.
  2. Ensure dome-shaped silicone molds (about 3-inch diameter) are clean and dry.
  3. Coat the inside of each dome mold with a layer of melted chocolate.
  4. Place the molds in the freezer for 10-15 minutes, or until firm.
  5. Remove from freezer and apply a second layer of melted chocolate.
  6. Return to the freezer for another 15-20 minutes, or until completely hardened.
  7. After refrigerating coconut milk overnight, scoop out the thick coconut cream, leaving the watery liquid behind.
  8. In a mixing bowl, beat the coconut cream with an electric mixer until light and fluffy (2-3 minutes).
  9. Gradually add the sifted powdered sugar, vanilla extract, and almond extract (if using).
  10. Gently fold in the shredded coconut.
  11. Cover and refrigerate the coconut filling for at least 30 minutes.
  12. Carefully remove the chocolate domes from the silicone molds.
  13. Spoon the chilled coconut filling into each chocolate dome, filling almost to the top.
  14. Melt remaining dark chocolate and use it to cover the bottom of each dome.
  15. Place on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes.
  16. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
  17. Place the finely chopped semi-sweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate.
  18. Gently stir the chocolate and cream together until the chocolate is completely melted and the ganache is smooth and glossy.
  19. Let the ganache cool slightly for about 5-10 minutes before using it.
  20. Drizzle the cooled chocolate ganache over the chilled coconut chocolate domes.
  21. Sprinkle with toasted shredded coconut, chocolate shavings, edible gold leaf, or fresh berries.
  22. Return to the refrigerator for another 15-20 minutes to allow the ganache to set completely.

Notes

  • Chocolate Choice: Use high-quality dark chocolate (60-70% cacao).
  • Coconut Milk: Use full-fat coconut milk.
  • Sweetness Level: Adjust powdered sugar to taste.
  • Flavor Variations: Add sea salt, peppermint extract, orange extract, or chopped nuts to the filling.
  • Vegan Option: Use vegan chocolate and vegan-friendly powdered sugar.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze assembled domes for up to 1 month. Thaw in the refrigerator overnight.
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes

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Find it online: https://recipesstrawberry.com/coconut-chocolate-dome/