Artisanal chocolates with chocolate and coconut ganache. Recipe

Learn how to make home made chocolates filled with chocolate and coconut ganache.

  • Preparation
    15mins
  • Cooking time
    5mins
  • Rest time
    30mins
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Ingredients

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  • Part one of the recipe
  • Dark chocolate : 500 g
  • Part two of the recipe
  • Milk chocolate : 300 g
  • Unsweetened coconut milk : 75 cl
  • Malibu : 25 cl

Method

  • 1. FOR THE GANACHE :

    Place the coconut milk and malibu in a small pan and bring to the boil.
    Break the chocolate in to pieces in a heatproof bowl. Once boiling, pour the cream over the chocolate and mix until the ganache has a smooth and shiny consistency. Cover with cling film and leave to set in a cool place.

  • 2. TO MAKE THE CHOCOLATES:

    Melt the remaining chocolate over a bain marie. Stir with a spoon until smooth.

    Brush the insides of the moulds with this melted chocolate making sure the inside of each mould is completely covered. Chill in the fridge until ready to fill.

    Fill the moulds with the filling and refrigerate for 10 minutes.

    Cover the tops of the chocolates with the remaining melted chocolate and smooth over with a pallet knife. Refrigerate again until the chocolates are completely set.

    Turn the chocolates out of the moulds and serve.

Chef's tip

«To make the chocolates more attractive try brushing some melted white chocolate onto the inside of the moulds or finishing the chocolates with chopped nuts or citrus peel.»

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