מתכון לסושי שוקולד פרווה

סושי שוקולד פרווה – למתכון המלא בעברית לחצו כאן: https://bit.ly/2UFUSS4
Chocolate and coconut sushi
The components in the shell
500 grams of vegetable cream
500 grams of dark chocolate
Ingredients for filling
500 grams of vegetable cream
2 Instant Vanilla Pudding (160g)
2 tablespoons of sugar
2 cups coconut
1/2 cup coconut for coating
Instructions
Place a large baking pan in plastic wrap and set aside.
Prepare the mantle – bring to a boil in a 500 g vegetable cream pan. Turn off flame and add 500 grams of dark chocolate cubes. Mix well until smooth, leave aside about 5 minutes and stir occasionally. Pour the chocolate cream in a thin layer on the plastic and put in the freezer for an hour (no more).
Prepare the filling – start to whip 500 grams of vegetable cream, add 2 instant vanilla pudding, 2 tablespoons of sugar and whip for about a minute. Add 2 cups of coconut, beat to a uniform mass and transfer the mass to a bag for sifting. Cut a relatively large hole in the sack (as in the training video).
· Peel the whipped cream on the edge of the chocolate sheet and roll into a roll, cut the chocolate with the plastic and transfer to another baking pan. The same is true for the remaining chocolate sheets (a total of 4 rolls) and transfer to the freezer for an hour. After an hour remove the plastic wrap, roll in coconut and return to the pan. Keep in the freezer and slice near serving.
Note – You can prepare half the amount. Divide all the ingredients into 2 and pour the chocolate into 2 medium molds. As a rule, it does not matter what format the main thing is that chocolate leaves are not thick. Sugar can be added to the whipped cream at any time.