How to make chocolate coconut – Impressive Christmas desserts

Chocolate Coconut Bûche de Noël (Yule Log) – an impressive Christmas dessert, with a soft chocolate sponge cake topped with white chocolate and a mascarpone topping enriched with caramelized coconut for extra flavor and texture. structure.

Source:Home Cooking Adventure

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Makes about 10-12 servings

Chocolate sponge cake
4 eggs, separated
1/2 cup (100g) sugar, divided
1 teaspoon (5g) vanilla extract
1/4 cup (30g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder
1/4 teaspoon (1g) baking powder
1/4 teaspoon (1g) salt

Caramelized coconut for freezing
1/2 cup (25g) unsweetened shredded coconut
2 tablespoons (30g) sugar
1 tablespoon (15ml) water

White Chocolate Coconut Ice Cream
4 oz (120g) Mascarpone cheese
1 tablespoon (8g) powdered sugar
1 teaspoon (5g) vanilla extract
3.5 oz (100g) white chocolate
2 tablespoons (30g) whipped cream
1 cup (240g) whipped cream, chilled

Piece of chocolate
4 oz (120g) half a week chocolate
1.5 oz (40g) semi-weekly chocolate, small pieces, for brewing

Granish
powdered sugar