Dessert “White Snow”! I bake it every year for Christmas – everyone loves it!

Dessert “White Snow”! I bake it every year for Christmas – everyone loves it!
Dessert “White Snow” - delicacy in every spoonful (or a Christmas sweet that is always well received).
Today we are preparing a true winter treat: a delicate coconut mousse with chocolate sponge cake and a Nutella heart.
A dessert that melts in your mouth, looks like a snowball, and seems straight out of a Christmas fairytale. Easy to prepare, yet a real showstopper – just the thing for the festive table!
Let's bake together – I promise you, this recipe will become your favorite!

🗒️ Ingredients and preparation:

🍫 Chocolate sponge cake:
80 g flour.
15 g cocoa powder.
1 tsp baking powder.
A pinch of salt.
Stir everything until smooth.
2 eggs (medium size, room temperature).
Vanilla sugar ½ tsp (optional).
Sugar 80 g.
Beat with a mixer for 5-6 minutes.
The mass becomes lighter in color and more viscous, and increases in size by 2 to 3 times.
Odorless vegetable oil 40 ml.
40 ml of milk (room temperature).
Sift half of the dry ingredients.
Stir carefully from the bottom up so that the egg mixture remains nice and loose.
Sift the remaining dry ingredients.
Line a baking tray with baking paper.
The baking sheet should be 15 x 25 cm in size.
Bake in a preheated oven at 170 °C (340 °F) for 13-15 minutes.
Remove from the oven.
After 2-3 minutes, turn out onto a cooling rack and remove the baking paper.
Allow to cool to room temperature.
Cut out shapes using a glass or a round cookie cutter.

🥥 Coconut mousse:
40 ml of water.
7 g of gelatin.
Mix until smooth.
Let it soak for 7-10 minutes.
500 g whipping cream (33–36%).
80 g icing sugar.
Hit while standing.
40g desiccated coconut.
Melt the gelatin in the microwave for a few seconds.
Stir in some of the whipped cream to equalize the temperature of the gelatin.
Mix everything well.
Fill the molds halfway with coconut mousse.
Smooth it out a little with a spoon if necessary.
100–150 g Nutella (or chocolate-nut paste).
Cover with coconut mousse.
Place round sponge cake bases on top.
Flatten slightly.
Freeze for 2-3 hours until the mixture is completely frozen.
This dessert can be stored in the freezer (-18 °C) for up to 1 month.
Remove the dessert from the mold. Let it thaw for 15–30 minutes. Sprinkle with dried coconut flakes.
Just look how delicate it is inside – fluffy sponge cake, light coconut mousse, and fragrant chocolate filling. This dessert keeps in the freezer for up to a month and tastes like it's freshly made.
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