Chocolate Coconut Ganache

Preparation: 5 minutes   Cooking Time: 5 minutes 

125 g good quality dark eating chocolate, chopped (70 – 85 % cocoa solids) I used Lindt 80 %
125 ml coconut milk

1. Chop the chocolate finely.

2. Pour the coconut milk in a pot over a medium heat and simmer until just before boiling – do not boil.  

3. Remove the pot from the heat. 

4. Add the chocolate to the coconut cream.

5. Stand for 3 minutes without stirring. 

6. Stir gently until smooth after 2 minutes and then cover the cupcakes with the chocolate ganach.


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