Servings: 30
INGREDIENTS
Vanilla cream (prepare a day earlier):
- 1 cup + 1 tablespoon/250 milliliters heavy whipping cream
- 100 milliliters milk (a little less than half a cup)
- 8 tablespoons/80 grams instant vanilla pudding
Dough:
- 4⅔ cups/500 grams biscuits
- ½ cup/100 grams dark chocolate
- 1¼ cup/300 milliliters water
- 7 tablespoons/100 grams butter
- 1 teaspoon vanilla extract
- ½ cup/100 grams sugar
- 3 tablespoons/30 grams cacao powder
Garnish (optional):
- Coconut flakes for coating
- Maple for drizzling
INSTRUCTIONS
Vanilla cream:
- Whip the heavy cream until a thick texture is formed.
- Add the milk and vanilla pudding and whip to get a firm texture.
- Freeze until the next day (you can use a silicone souper cube mold).
Dough:
- Grind the biscuits in a food processor until coarsely ground and transfer to a large bowl.
- Bring the rest of the rest of the dough ingredients to a boil over medium-high heat, stirring constantly until you get a smooth chocolate sauce.
- Combine the sauce and ground biscuits, mix well and knead into a dough.
Assembly:
- Divide the dough into 3 equal parts, place each part in between two parchment paper sheets and roll out into a thin layer.
- Straighten the surface of the layer with a knife, place the frozen cream at the end of it and roll until the cream is coated with the dough, tighten well and cut off any leftovers.
- Wrap each roll with plastic wrap and freeze for 6 hours (or until completely frozen).
- When the rolls are frozen, take them out and roll them in coconut flakes (optional). Thinly slice the rolls and drizzle some maple. Store in the freezer.