How to make
Crush the biscuits into small pieces or grind them in a blender. Crumble the chocolate pastries in a bowl, add the biscuit crumbs, jam, walnuts and cocoa. Flavor with the rum essence, milk and melted butter.
Mash everything by hand so that the products mix together and you get a sticky dough. Cover it with foil and place in it a refrigerator for half an hour to cool and harden. Make the coconut mix: melt the butter and to it add the coconut flakes with powdered sugar. Mix until you get a homogeneous mixture that is moist to the touch.
If it is too dry then add a few drops of water. Prepare a plastic bag or plastic wrap in the shape of a rectangle. Put the chocolate mixture on it and spread it out in the form of a thin rectangular layer.
In the middle of this layer, put the coconut mixture and spread it out in a thin layer, leaving a little space around the edges. Roll it up by gently pulling on the plastic and place it on a tray in the refrigerator for 1-2 hours to cool and harden. Make the chocolate ganache by putting the cream in the dish and heating it on the stove.
Before it starts to boil, remove it and add the crumbled chocolate, leave for two minutes to melt and only then stir. At the beginning, it will look as if it's curdled but the more you mix it the more it thickens and obtains a nice chocolate appearance.
Pour this ganache over the cooled roll and place it in the refrigerator for a minimum of five hours.
