Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 10 | 20 minuti |
Ingredients
| 150 mL | Whole Milk UHT Microfiltered Sterilgarda |
| 90 g | rapé coconut |
| 80 g | powdered sugar |
| 150 mL | Whipping Cream Sterilgarda |
| 500 g | milk chocolate (or dark) |
Preparation
- Bring the Sterilgarda Whole Milk to a boil with the powdered sugar and grated coconut, stirring until smooth, then let it cool completely.
- Whip the Sterilgarda Whipping Cream and gently fold it into the now cooled coconut mixture.
- Pour the mixture into a lined plumcake mold and press down, then freeze for about 3 hours.
- Melt the milk (or dark) chocolate in a double boiler or in the microwave and let cool.
- Cut the frozen coconut block into strips of about 2cm and cover each bar with chocolate, letting the excess drip off and placing them on baking paper.
- Decorate as desired with a drizzle of extra chocolate and a sprinkling of grated coconut, freeze again for a few minutes and keep refrigerated until ready to serve.
Remove the eggs from the refrigerator 30 minutes beforehand and melt the butter. Combine the sifted flour and cocoa, baking soda, pinch of salt, and baking ...
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