Whip heavy cream in a chilled mixing bowl until stiff peaks form, about 3-5 minutes.

Blend mascarpone with powdered sugar until smooth and fold into whipped cream to create mousse. Chill for at least 30 minutes.

Soak gelatin sheets in cold water for 5-10 minutes. Heat coconut milk until warm, dissolve gelatin in it, and cool.

Fold gelatin mixture into cooled mousse carefully to retain lightness.

Prepare hemisphere molds, fill halfway with mousse, add chocolate spread, then cover with more mousse. Freeze for at least 6 hours.

Preheat oven to 180°C (350°F). Mix flour, cocoa powder, and softened butter to form a crumbly dough and rest for 30 minutes in the fridge.

Roll out the dough, cut into circles, and bake for 10 minutes. Cool on a wire rack.

Unmold set domes and place them on cooled shortbreads. Let come to room temperature for 2 hours before serving.

Garnish with grated coconut before serving chilled.