حلي التشوكليت و الكريمة

Add 1 cup sugar, 1 cup cocoa powder, and 1 cup flour into a pot.

Mix the ingredients and then add 3 cups of milk.

Stir the mixture over medium heat until well combined.

Add 150 g of butter to the sauce and continue stirring.

Pour half of the sauce into a Pyrex dish and let it cool in the refrigerator.

Prepare the cream: take 100 g of Chantilly cream and 2 cups of milk, and whisk them well until you achieve a creamy consistency.

Add 4 tablespoons of cream cheese to the whipped cream and mix thoroughly.

Once the chocolate sauce has cooled, add the grated coconut.

Pour the cream over the chocolate sauce and spread it evenly.

Add the remaining warm sauce on top of the cream.

Place the dessert in the refrigerator for half an hour until it sets, then serve.