Dark chocolate coconut ganache

The Dark chocolate coconut ganache Recipe Each of the following recipes makes enough ¨ lling for one recipe of shells (25 to 30 ¨ lled macarons). Refrigerate any leftover ganache, but let it come to room temperature before using it as a filling.

Makes 2

6 ounces (170 grams) dark chocolate (65% to 70% cocoa content), cut in little pieces, OR dark chocolate chips
1¼ cups heavy cream
½ teaspoon vanilla extract
OR the seeds fr om 1 vanilla bean
1½ cups (4 ounces/124 grams) shr edded
coconut flakes, as fine as possible

In a saucepan over low heat, gently stir together the chocolate, heavy cream, and vanilla until the chocolate is melted and perfectly blended in.

Mix in the coconut. Pour into a bowl and let cool for 30 minutes at room temperature, until thick enough to spread or pipe.

Dark chocolate coconut ganache
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