Rolled vanilla pudding with chocolate center

Ingredients for 10 servings:

• 1 liter whole milk
• 150 g flour
• 120 g sugar
• 2 vanilla sugar
• 100 g butter
• 80 g milk chocolate
• 20 g dark chocolate (70% cocoa)
• 150 ml cream
• 1 tbsp, heaped cocoa powder
• 200 g desiccated coconut
• Rapeseed oil for the tray

Instructions

Working time approx. 40 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 15 minutes; Total time approx. 10 hours 55 minutes

Boil the milk with flour and sugar until a thick cream forms. Mix in the vanilla sugar and butter and cook for another five minutes. Beat the cream with a hand blender for 8 to 10 minutes until it is nice and smooth and shiny. Brush a baking tray with rapeseed oil and sprinkle densely with desiccated coconut. Pour the pudding on top and spread it carefully. Let the pudding cool while you prepare the chocolate in the meantime. To do this, heat the chocolate, cream, and cocoa until the chocolate has melted and the cocoa has dissolved. Let this mixture cool and then carefully spread it over the also cold pudding. Refrigerate the tray overnight. Then halve the mixture lengthwise and cut crosswise into five strips. Carefully roll up the resulting 10 strips and arrange them attractively on a serving platter.