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Chocolate and Coconut Heart

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.

15-30 minutes

Lindt Excellence Extra Silky

Easy

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Ingredients

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)

This also works well with milk chocolate as a substitute and of course can be cut into bars, rounds or any other shape.

Directions

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!

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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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