- White chocolate - Heavy Cream - Coconut Cream - Flavors (vanilla and coconut extract)
Chop the chocolate finely and place in a medium bowl with the vanilla extract and coconut extract.
Heat half the cream in a saucepan, then pour over the chocolate and leave for a few moments before stirring to melt completely.
Add the other half of the heavy cream and the coconut cream and mix to incorporate. Blend with an immersion blender to smooth the mixture.
Cover with plastic wrap and place in the fridge to cool overnight.
Whip the coconut ganache with an electric mixer at medium speed until you obtain a firm, voluminous ganache.
– High-Quality White Chocolate: Select premium white chocolate for a subtly sweet flavor. – Coconut Cream: Choose high-fat coconut cream to attain a creamy texture with a richer coconut flavor. – Blend of Heavy Cream and Coconut Cream: Use a blend of heavy cream and coconut cream for a more stable and firm consistency. – Mix Thoroughly: Make sure the melted ganache mixture is smoothly blended to achieve a silky finish. – Prevent Over-Whipping: Avoid overwhipping the frosting to prevent a grainy texture, to control the consistency, use an electric mixer rather than a stand mixer.