Coconut chocolate roll without cooking: the recipe for a simple and delicious dessert

How to prepare the coconut chocolate roll

Step 1

Crumble the biscuits in the food processor. Place them in a bowl 1.

step 2

Add melted butter, cocoa powder, sugar and milk and mix. Then knead with your hands to form a shortcrust pastry and place in the fridge for 30 minutes 2.

step 3

In another bowl, mix the mascarpone with the Greek yoghurt, the powdered sugar and the coconut for the filling 3.

Step 4

Roll out the shortcrust pastry into a rectangle using rolling pin 4.

Step 5

Spread hazelnut cream and filling on the base 5.

Step 6

Roll everything up with cling film 6 and place in the fridge for 5 hours.

Step 7

Decorate the surface 7 with hazelnut cream and distribute the chopped hazelnuts on the roll.

Step 8

The no-cook coconut chocolate bun can now be sliced ​​and served for 8 people.

Advice

If you don’t have Nutella on hand, try making a delicious homemade hazelnut cream.

Storage

The no-cook chocolate roll must be stored in the refrigerator, wrapped in cling film or in an airtight container, for 3-4 days.