Chocolate Coconut Dessert

Name: Chocolate Coconut Dessert
Ingredients: 250 g mascarpone; 8 g whipping cream stabilizer; 1 sachet whipping cream stabilizer; 30 g granulated sugar; 8 g vanilla sugar; 1 sachet vanilla sugar; 250 ml whipping cream; 30 g grated coconut; 400 g Maria biscuits; 250 g mascarpone; 100 ml milk; 15 g cocoa powder; 140 g white chocolate; 75 ml whipping cream; 25 ml whipping cream; 25 g dark chocolate; raspberries; mint leaves

Serves 1

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Chocolate Coconut Dessert

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Serves 1

Directions

1Combine mascarpone, whipping cream stabilizer, sugar, and vanilla sugar in a deep bowl and mix for 30 seconds.
2Gradually add whipping cream until the cream stiffens.
3Add grated coconut and mix for an additional 10-15 seconds until well combined, then cover the mixture and refrigerate.
4Combine Maria biscuits, mascarpone, milk, and cocoa powder in a food processor and grind until fine.
5Spread half of the chocolate cookie dough evenly over a baking pan lined with parchment paper, pressing it firmly against the bottom with the back of a spoon.
6Spoon two-thirds of the filling over the cookie dough and spread it evenly.
7Transfer the remaining cookie dough onto your work surface with a sheet of parchment paper underneath and roll it out to fit the size of your baking pan.
8Lift the rolled-out cookie dough with the parchment paper and place it on top of the filling and remove the parchment paper.
9Spread the remaining filling evenly over the cookie dough.
10Heat the unwhipped cream for the white chocolate ganache until almost boiling.
11Add the white chocolate pieces and let it sit for 1 minute, then mix until smooth and let it cool slightly.
12Heat the unwhipped cream for the chocolate ganache until almost boiling.
13Add the dark chocolate pieces and let it sit for 1 minute, then mix until smooth and transfer the dark chocolate ganache to a piping bag.
14Spread the white chocolate ganache evenly over the filling.
15Pipe some dark chocolate on top and create a marbled effect using a toothpick.
16Cover the coconut pastries and refrigerate to set, preferably overnight.
17Cut the chocolate coconut pastries into equal pieces with a sharp knife.
18Garnish with raspberries and fresh mint leaves if desired.

Ingredients

250 g mascarpone
8 g whipping cream stabilizer
1 sachet whipping cream stabilizer
30 g granulated sugar
8 g vanilla sugar
1 sachet vanilla sugar
250 ml whipping cream
30 g grated coconut
400 g Maria biscuits
250 g mascarpone
100 ml milk
15 g cocoa powder
140 g white chocolate
75 ml whipping cream
25 ml whipping cream
25 g dark chocolate
raspberries
mint leaves

Equipment

deep bowlfood processorbaking panparchment paperrolling pinspatulasaucepanpiping bagtoothpicksharp knife

Tips

Refrigerate the coconut pastries to set, preferably overnight.
Garnish with raspberries and fresh mint leaves if desired.

Chocolate Coconut Dessert

Serves 1

tiktok.com

Chocolate Coconut Dessert

tiktok.com

Serves 1

Directions

1Combine mascarpone, whipping cream stabilizer, sugar, and vanilla sugar in a deep bowl and mix for 30 seconds.
2Gradually add whipping cream until the cream stiffens.
3Add grated coconut and mix for an additional 10-15 seconds until well combined, then cover the mixture and refrigerate.
4Combine Maria biscuits, mascarpone, milk, and cocoa powder in a food processor and grind until fine.
5Spread half of the chocolate cookie dough evenly over a baking pan lined with parchment paper, pressing it firmly against the bottom with the back of a spoon.
6Spoon two-thirds of the filling over the cookie dough and spread it evenly.
7Transfer the remaining cookie dough onto your work surface with a sheet of parchment paper underneath and roll it out to fit the size of your baking pan.
8Lift the rolled-out cookie dough with the parchment paper and place it on top of the filling and remove the parchment paper.
9Spread the remaining filling evenly over the cookie dough.
10Heat the unwhipped cream for the white chocolate ganache until almost boiling.
11Add the white chocolate pieces and let it sit for 1 minute, then mix until smooth and let it cool slightly.
12Heat the unwhipped cream for the chocolate ganache until almost boiling.
13Add the dark chocolate pieces and let it sit for 1 minute, then mix until smooth and transfer the dark chocolate ganache to a piping bag.
14Spread the white chocolate ganache evenly over the filling.
15Pipe some dark chocolate on top and create a marbled effect using a toothpick.
16Cover the coconut pastries and refrigerate to set, preferably overnight.
17Cut the chocolate coconut pastries into equal pieces with a sharp knife.
18Garnish with raspberries and fresh mint leaves if desired.