Looking for a show-stopping dessert? Try these Coconut Domes with Chocolate Spread! They are as delicious as they look

Grated coconut
Gooey Cocoa Spread
Directions:
Prepare the Coconut Mousse:

Whip the heavy cream with mascarpone in a very cold bowl, adding the powdered sugar gradually.
Chill in the refrigerator while you prepare the rest.
Soak the gelatin sheets in a large bowl of cold water.
Heat the coconut milk in a saucepan, and when warm, remove from heat and add the squeezed gelatin.
Let it cool a bit, then gently fold it into the whipped cream using a spatula.
Pour the mousse into hemisphere molds, adding a teaspoon of spread halfway, cover it, then smooth with a spatula.
Place in the freezer for at least 6 hours.
Make the Breton Shortbreads:

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