Chocolate and Coconut Heart

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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)

Combine

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

Add the chocolate

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

Spread

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

Cut into heart shapes

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

Decorate with some lines of chocolate.

Allow to set

And enjoy!

EXCELLENCE Extra Silky White

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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.

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DESSERT 70% Cocoa

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

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