Silky Chocolate Coconut Ganache
A lusciously smooth chocolate ganache with a hint of coconut that takes any dessert to the next level. Quick to make and incredibly versatile, it's the secret weapon for impressive layer cakes, tarts, and ice cream toppings.
🛒 Ingredients
8 servings
- 7 oz (200 g) dark chocolate, 50% cocoa
- 1 cup (250 ml) whole milk
- ¾ cup (200 g) sweetened condensed milk
- ¾ cup (200 ml) coconut milk
- 1 pinch of flaky sea salt
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Directions
- 1
Break the chocolate into small pieces and melt it gently in a saucepan over very low heat, stirring constantly to prevent scorching.
- 2
Once the chocolate is completely smooth, gradually pour in the whole milk while stirring continuously.
- 3
Add the condensed milk and coconut milk, then stir vigorously for 3 to 4 minutes until the mixture is glossy and uniform.
- 4
Stir in the pinch of sea salt to enhance the chocolate flavour.
- 5
Pour into an airtight container and refrigerate for 25 to 30 minutes before using as a filling or topping.
💡 Chef's Tip
For an even silkier finish, use couverture chocolate. The ganache keeps for up to 5 days in a sealed container in the fridge.
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Same category — Desserts
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