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In a medium saucepan, combine the milk, sugar, vanilla sugar, flour, and cocoa powder. Heat the mixture over medium heat, stirring all the time, until it thickens into a smooth paste.
Remove the pot from the heat. Add the butter and dark chocolate to the hot mixture, stirring until both are completely melted and the mixture is smooth.
Pour the mixture into a 20×30 cm baking pan lined with parchment paper, distributing it evenly. Let it cool naturally until it reaches room temperature.
Cool:
Once cooled, transfer the form to the refrigerator. Let it sit for several hours or until it hardens enough to be easily rolled or cut.
Whipped Cream Topping:
In a bowl, combine heavy cream and powdered sugar. Beat until the mixture is thick and has peaks.
Assembly:
Remove the cold chocolate mixture from the refrigerator. Spread whipped cream evenly on top.
Carefully roll the chocolate base into a log or cut it into equal pieces, about 1.5 to 2 cm wide, depending on your preference.
Finishing Touch:
Sprinkle the rolls or pieces with pistachio crumbs for a nutty crunch and elegant finish.
Attend:
Place the rolls back in the refrigerator for a few more hours to ensure they are completely set and the flavors blend beautifully.
Serve cold for a refreshing and decadent treat.
Enjoy your creamy coconut and chocolate rolls!
These muffins combine the tropical flavor of coconut with the rich pleasure of dark chocolate, all wrapped in a dreamy, creamy texture. Perfect for a special occasion or when you feel like something sweet and sop
