Delicious Chocolate Sushi Recipe
“Chocolate sushi – a special, indulgent, and refreshing chocolate roll that easily ‘steals the show’!”
Marina Saminov
Original Recipe Author
You’re probably thinking: chocolate sushi? How?! It’s such an odd combination that it just seems like it wouldn’t work.
However, our delicious chocolate sushi recipe is here to prove you wrong! This dessert is a unique combination of chocolate and heavy cream that’ll steal the show at any party.
So, are you ready to start cooking up something new? Let’s go!
Why this Chocolate Sushi Recipe is A MUST-try:
Frequently Asked Questions:
Chocolate Sushi Recipe
The chocolate has been in the freezer for an hour already and still doesn’t freeze enough so I can roll it up. When I try to pick up the ends, it’s still runny. Does it make any sense?
If your chocolate takes too long to freeze, you’re probably using a low-quality kind. To fix this problem, look for high-quality dark chocolate with over 60% cocoa to fix this problem.
Why does heavy cream appear twice in the filling ingredients?
That’s because some of it needs to be mixed with white chocolate, while the rest has to be whipped up with vanilla pudding mix.
Ingredients
Ganache:
- 7 oz. dark chocolate (200 g)
- 7 fl. oz. heavy cream (200 ml)
Filling:
- ¾ cup shredded coconut
- 3½ oz. white chocolate (100 g)
- 2 fl. oz. heavy cream (50 ml)
- 5 fl. oz. heavy cream (150 ml)
- 2 oz. vanilla instant pudding mix (50 g)
Topping:
- Shredded coconut / toasted shredded coconut/graham cracker crumbs (or any other toppings you like)
Instructions
Ganache:
- Place your ganache ingredients in a bowl and microwave for about a minute, then stir well.
- Line two small rectangular baking pans with parchment paper and pour the mixture evenly into them.
- Leave it in the freezer for 60 minutes.
Filling:
- In a bowl, combine the 50 fl. oz. heavy cream and white chocolate and microwave for 30 seconds—stir well.
- Let the mixture cool in the fridge for about 30 minutes.
- Blend the five fl. oz. heavy cream, vanilla pudding mix, and the cooled-down white-chocolate mixture from the previous steps.
- Add the shredded coconut to the bowl and mix until evenly distributed.
- Pour the filling into a pastry bag and pipe two thick strips onto a baking pan.
- After that, place the baking pan in the freezer for 60 minutes.
- Once the ganache and filling are frozen and ready, take them out of the freezer.
- If you have one, pour the ganache on a silicone mat to prevent any sticking and make the cleaning process more manageable.
- Place one of the strips on one end of the ganache and roll it up gently.
- Finally, roll the newly formed roll in whatever topping you prefer. For example, you can use shredded coconut, toasted shredded coconut, and graham cracker crumbs. Optional: drizzle some melted white chocolate on top for an extra sweet touch!
your time to shine:
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“Thank you for an amazing recipe!”
Revital David
Fan
“It came out excellent! Thanks!”
Noa Bibi
Fan
Oh, and we almost forgot!
This Chocolate Sushi Recipe is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!
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