Name: Dessert White Snow
Yield: 12
Ingredients: 80 g flour; 15 g cocoa powder; 1 tsp baking powder; 1 pinch salt; 2 eggs (medium-sized, room temperature); 0.5 tsp vanilla sugar (optional); 80 g sugar; 40 ml neutral vegetable oil; 40 ml milk (room temperature); 40 ml water; 7 g gelatin; 500 g whipped cream (33–36 %); 80 g powdered sugar; 40 g shredded coconut; 100-150 g Nutella (or chocolate-hazelnut spread)

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Method

17 steps

Chocolate biscuit: whisk flour, cocoa powder, baking powder, and salt until smooth.
Beat eggs and vanilla sugar (optional) with sugar for 5–6 minutes until the mixture becomes lighter and viscous.
Add vegetable oil and milk and stir in.
Sift half of the dry ingredients and gently fold into the egg mixture.
Sift remaining dry ingredients and also gently fold in.
Line a baking tray (15 x 25 cm) with baking paper and evenly spread the batter on top.
Bake in the preheated oven at 170 °C for 13-15 minutes.
After baking, turn out onto a wire rack and remove the baking paper, then let cool.
Once cooled, cut out using a glass or a round cookie cutter.
Coconut mousse: dissolve gelatin in water and let it swell for 7–10 minutes.
In a bowl, whip the cream and powdered sugar until stiff.
Melt gelatin and stir into the cream for a few seconds to equalize the temperature.
Add shredded coconut and mix well.
Fill molds halfway with coconut mousse and smooth the surface.
Add Nutella on top of the coconut mousse and then place the biscuit layers on top, pressing down lightly.
Place in the freezer for 2–3 hours until completely frozen.
Let thaw for 15–30 minutes before serving and sprinkle with shredded coconut.

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Dessert White Snow

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