serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 250 ml full cream milk
- 250 ml coconut milk
- 50 ml fresh cream
- 50 g desiccated coconut
- 200 g good-quality milk chocolate, roughly chopped
Infusion time: 30 minutes
Instructions
1. Bring the milk, coconut milk and cream to a boil in a saucepan. Add in the desiccated coconut and mix together. Remove from the heat and cover for 30 minutes to allow the mixture to infuse.
2. Place the chopped chocolate in a bowl. Reheat the chocolate-coconut mixture and strain over the milk chocolate. Emulsify with a stick blender and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
