Chocolate Snails with Vanilla Coconut Cream

Indulge in the delightful combination of chocolate and coconut with these Chocolate Snails. The soft yeast dough is filled with creamy coconut pudding and topped with a luscious vanilla cream cheese frosting. Perfect for a sweet treat any time of day.

Coconut Pudding

• Ingredients:
• 450 ml milk
• 50 ml liquid cream
• 40 g sugar
• 2 tsp vanilla sugar
• 1 1/2 packs vanilla pudding powder (60 g)
• 100 g coconut flakes
• Preparation:

1. Add milk, cream, sugar, vanilla sugar, and vanilla pudding powder to the Thermomix.
2. Setting: Without measuring cup, 10 minutes, 90 degrees, counterclockwise, speed 3.
3. Add coconut flakes and mix well.
4. Pour the pudding into a bowl and cover with plastic wrap to cool. Note: The pudding will become quite firm when completely cooled.

Yeast Dough

• Ingredients:
• 180 ml milk
• 40 g sugar
• 20 g fresh yeast
• 250 g flour
• 40 g baking cocoa
• 1 egg (size M)
• 35 ml sunflower oil
• Preparation:

1. Add milk, sugar, and yeast to the Thermomix.
2. Setting: 2 minutes, 37 degrees, speed 2.
3. Add flour, baking cocoa, egg, and sunflower oil, and knead everything well.
4. Setting: 4 minutes, dough mode.
5. Transfer the dough to a large bowl and cover it, allowing it to rise for 90 minutes.
6. Roll out the dough on a floured surface to a 30×30 cm square.
7. Spread the cooled coconut pudding evenly over the dough. Note: Since the pudding becomes firm, either spread it while still warm or cut it into thin slices and place on the dough.
8. Roll up the dough and cut into 6 snails, each 5 cm wide.
9. Place the snails in a rectangular springform pan lined with baking paper. Butter the edges beforehand.
10. Let the snails rest for 30 minutes while preheating the oven to 180 degrees Celsius (fan-assisted).
11. Bake the snails on the second rack from the bottom for 30 minutes, then allow them to cool.

Topping

• Ingredients:
• 120 g creamy cream cheese
• 50 g very soft butter
• 100 g powdered sugar
• 1 tsp vanilla sugar
• Preparation:

1. Add all ingredients to the Thermomix.
2. Setting: 30 seconds, speed 4.
3. Top the snails with the mixture and sprinkle with coconut flakes.

Enjoy your Chocolate Snails with Vanilla Coconut Cream!

Chocolate Snails with Vanilla Coconut Cream

Delicious chocolate pastries filled with coconut pudding and topped with vanilla cream cheese frosting. Perfect for any sweet craving.

5 from 500 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine American

Servings 6

Calories

Equipment

• 1 Thermomix or similar kitchen appliance
• 2 Mixing Bowls:
• 3 Whisk
• 4 Plastic wrap
• 5 Rolling Pin
• 6 Rectangular springform pan
• 7 Baking paper
• 8 Butter for greasing
• 9 Knife
• 10 Measuring Cups and Spoons:

Ingredients

  

Coconut Pudding

• – 450 ml milk
• – 50 ml liquid cream
• – 40 g sugar
• – 2 tsp vanilla sugar
• – 1 1/2 packs vanilla pudding powder 60 g
• – 100 g coconut flakes

Yeast Dough

• – 180 ml milk
• – 40 g sugar
• – 20 g fresh yeast
• – 250 g flour
• – 40 g baking cocoa
• – 1 egg size M
• – 35 ml sunflower oil

Topping

• – 120 g creamy cream cheese
• – 50 g very soft butter
• – 100 g powdered sugar
• – 1 tsp vanilla sugar

Instructions

 

Coconut Pudding

• In a Thermomix or similar kitchen appliance, combine milk, liquid cream, sugar, vanilla sugar, and vanilla pudding powder.
• Set the appliance to 90 degrees without the measuring cup, counterclockwise, speed 3, and cook for 10 minutes.
• Add coconut flakes and mix well.
• Transfer the pudding into a bowl, cover with plastic wrap, and let it cool. It will become firm when completely cooled.

Yeast Dough

• In the same Thermomix, warm milk, sugar, and fresh yeast at 37 degrees, speed 2 for 2 minutes.
• Add flour, baking cocoa, egg, and sunflower oil. Knead the dough at speed 4 for 4 minutes until well combined.
• Transfer the dough to a large bowl, cover, and let it rise for 90 minutes.
• Roll out the dough on a floured surface to a 30×30 cm square.
• Spread the cooled coconut pudding evenly over the dough.
• Roll up the dough and cut into 6 snails, each 5 cm wide.
• Place the snails in a rectangular springform pan lined with baking paper. Butter the edges beforehand.
• Let the snails rest for 30 minutes while preheating the oven to 180 degrees Celsius (fan-assisted).
• Bake the snails on the second rack from the bottom for 30 minutes, then allow them to cool.

Topping

• In the Thermomix, mix creamy cream cheese, very soft butter, powdered sugar, and vanilla sugar at speed 4 for 30 seconds.
• Top the cooled snails with the mixture and sprinkle with coconut flakes.
• Enjoy your Chocolate Snails with Vanilla Coconut Cream!

Video

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Keyword Chocolate, Snails