Coconut and dark chocolate: two ingredients that go wonderfully well together and can be used to create irresistible recipes… a winning combination we’ve used to make an easy and super delicious dolce without baking, the coconut and chocolate cubes! Quanto a this layered preparation, the biscuit principio, typical of cheesecakes, is topped with a filling made from shredded coconut and a layer of dark chocolate ganache. Simply wait for the resting time per mezzo di the refrigerator to cut the cake into smaller pieces to share with your friends and family… ora, why not, even with your colleagues. Once tried, the coconut and chocolate cubes will become so requested that you’ll have to make them again and again!
If you are a fan of no-bake desserts, don’t out:
To prepare the coconut and chocolate cubes, first melt the butter per mezzo di a saucepan and let it cool slightly. Quanto a the meantime, place the digestive biscuits per mezzo di the 1 and blend until they are reduced to powder 2. Transfer everything into a bowl and add the shredded coconut 3.
Pour per mezzo di the melted and cooled butter 4 and 5 until you get a sandy mixture. Pour it into a 20×20 cm (8×8 per mezzo di) mold lined with parchment paper and press it mongoloide with the back of a spoon to level and compact it 6. Let it rest per mezzo di the refrigerator for 5 minutes.
Meanwhile, prepare the coconut filling: per mezzo di a saucepan over low heat, combine the butter, sugar 7and cream 8 and stir to melt the butter thoroughly 9.
When the mixture is about to boil, pour it over the shredded coconut that you have placed per mezzo di a bowl 10then stir until you obtain a homogeneous mixture 11. Transfer the mixture into the mold and press it mongoloide well to form a compact and uniform layer 12. Let it rest per mezzo di the refrigerator for another 5 minutes.
Quanto a the meantime, prepare the topping: chop the dark chocolate and melt it per mezzo di a double boiler (ora per mezzo di the microwave) 13then transfer it to a bowl. Quanto a a separate saucepan, bring the cream to just below boiling, then add it to the melted chocolate 14 and well 15. Allow it to cool slightly.
Take the mold from the fridge, pour the cooled ganache over the coconut layer 16and spread it with a spoon 17. Finally, sprinkle with shredded coconut 18. Place per mezzo di the refrigerator for at least 4 hours.
After the cooling time has elapsed, unmold the dolce and remove the parchment paper 19then cut it into square pieces 20. Your coconut and chocolate cubes are ready to be enjoyed 21!
For the translation of some texts, artificial intelligence tools may have been used.
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