The combination of chocolate and coconut became classic even before the release of all the famous sweet bar. Many people try to repeat it at home, but because of the weak taste of the coconut in its very pulp, it is sometimes difficult to calculate the proportions. So that you do not suffer from the consequences of poor-quality recipes, we suggest that you prepare rolls according to our options.
How to cook a chocolate-coconut roll without baking?
Ingredients:
- coconut shaving - 1 item;
- fatty cream - 80 ml;
- powdered sugar - 40 g + 20 g;
- shortbread cookie (crumb) - 1 item;
- cocoa powder - 10 g;
- powder for hot chocolate - 6 g.
Preparation
Our first task is to grind the coconut shavings in powder, this requires the help of a powerful blender and a couple of minutes of time. After the coconut is ground, mix it with sugar powder and half cream. The coconut part of our dessert is ready, it remains to cook chocolate.
Mix the crumb from the shortbread cookie with cocoa and a dry mixture to make hot chocolate, add the remaining cream and 20 g of powdered sugar. We mix a thick "dough" and spread it on a sheet of food film. Roll out the chocolate layer to a thickness of about a centimeter. On the other sheet of film roll coconut half of the roll to the same size and thickness. Combine the two sheets of our dessert together and gently fold, helping yourself to the bottom layer of the film. Leave the chocolate-coconut roll from the biscuit in the refrigerator for 3 hours, and before serving, cut into circles 2-2.5 cm thick.
Chocolate-coconut roll - recipe
Ingredients:
For biscuit:
- butter - 45 g;
- flour - 45 g;
- cocoa powder - 34 g;
- instant coffee - 3 g;
- eggs of chicken (large) - 4 pcs .;
- sugar - 121 g.
For cream:
- butter - 90 g;
- coconut shaving - 1 1/2 items;
- pecans - 1 item;
- fat cream - 250 ml;
- sugar - 120 g;
- egg yolks - 3 pcs.
Preparation
After setting the temperature of the oven to 180 ° C, we proceed to cooking the dough. Beat the melted butter with sugar and eggs until white, for 4 minutes. Separately connect the cocoa with flour and coffee, sift and add to the eggs. We knead the dough and distribute it over the baking sheet covered with parchment. We bake the basis for a roll 20 minutes.
While the biscuit is cooling down, we prepare the cream, whipping the cream with sugar and egg yolks in a sauté pan over medium heat. Mix the resulting cream with coconut, nuts and slices of butter, distribute it over the biscuit layer and roll into a roll.