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Chocolate and Coconut Heart
Lindt Excellence Extra Silky
15-30 minutes
Easy

Coconut and chocolate simply is a wonderful combination and this creamy coconut and white chocolate centre with a hint of rosewater for an exotic touch is sure to delight.

  • 50ml Milk
  • 35g Butter, unsalted
  • Little Vanilla bean paste 
  • 160g Lindt Excellence Extra Silky, chopped
  • 120g Desiccated coconut 
  • Optional 
  • Little Rosewater 
  • To finish:
  • Tempered dark chocolate (around 300g)
1

Combine

The milk, butter and vanilla in a saucepan and bring to the boil.

2

Add the chocolate

And mix to a smooth ganache. Mix in the coconut (and rosewater if using. ) 

3

Spread

About 3mm think  onto a with baking paper lined tray and place in the fridge to set.

4

Cut into heart shapes

Or any other desired shape and dip in the tempered chocolate.

Decorate with some lines of chocolate.

5

Allow to set

And enjoy!

EXCELLENCE Extra Silky White

EXCELLENCE Extra Silky White

A luxuriously smooth and creamy texture blended with a hint of Madagascan Vanilla that delivers the ultimate white chocolate experience for all of your senses.
DESSERT 70% Cocoa

DESSERT 70% Cocoa

Create unforgettable desserts with the Lindt Dessert 70% Cocoa to add the ultimate intensity and richness that is sure to impress.