Christmas Baking
Chocolate Semolina Dessert: Creamy No-Bake Squares Rolled in Coconut – No Eggs, No Oven
A creamy chocolate semolina dessert cooked in 5 minutes, chilled until set, then cut into squares and rolled in coconut. No oven, no eggs.
NutritionApproximate, per serving
Instructions
Pour the cold milk into a pot. Add the sugar, semolina and sifted cocoa.
Whisk the mixture thoroughly while it is still cold to break up all the lumps.
Set the pot on the stove and cook over medium heat, stirring constantly. Semolina scorches easily, so do not stop stirring!
When the mixture thickens and starts to bubble (it should look like thick pudding), reduce the heat to low and cook for another 2 to 3 minutes.
Remove from the heat. Stir in the vanilla and the broken chocolate right away. Keep stirring until the chocolate has melted completely into the hot mixture.
Key step: Rinse an 8-inch (20×20 cm) square glass dish with cold water. Do not dry it! This helps you unmold the dessert later.
Pour the hot mixture into the wet dish and smooth the top with a spatula. Let it cool to room temperature.
Cover with plastic wrap (so it does not touch the surface) and refrigerate for 3 to 4 hours until set.
Carefully turn the set dessert out onto a board. Cut it into 16 equal squares and roll each one in shredded coconut.
- When slicing the set dessert, wipe the knife and moisten it with water after each cut for clean, sharp edges.
- For a deeper chocolate taste, stir 1 teaspoon of instant coffee into the semolina mixture before cooking.
- Variations: leave out the cocoa and chocolate and add lemon zest for a white version; roll the squares in ground pistachios or walnuts instead of coconut.