In a heatproof bowl, melt the chopped dark chocolate and coconut oil over a double boiler or microwave in 30-second intervals. Stir until you have a smooth mixture that glistens with richness.

Using a silicone dome or half-sphere mold, brush a generous layer of melted chocolate into the mold, ensuring an even coverage. Chill in the refrigerator for about 15 minutes till it’s firmly set.

Once the first layer has set, add a second layer of melted chocolate to strengthen the shell. Chill again for another 15 minutes to make it perfectly sturdy.

In a medium bowl, whip the heavy cream until it forms soft peaks. The cream should feel light and airy; be careful not to over-whip!

In another bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Mix until the mixture is silky smooth and well combined.

Gently fold the whipped cream into the mascarpone mixture until fully combined. This step adds lightness, making each bite feel heavenly.

Carefully remove the chocolate shells from the mold, taking your time. Fill each chocolate dome with the mascarpone filling, smoothing the top with a spatula for a neat finish.

If you desire, top the filling with more melted chocolate to seal the domes, creating a perfect finish. Chill in the refrigerator for about 1 hour to allow the domes to set beautifully.

Carefully unmold the chocolate mascarpone domes. Dust the tops with cocoa powder for an elegant, restaurant-worthy presentation.

Serve on individual plates and enjoy each decadent bite with your loved ones.