This recipe is taken from the 2014 Milk Calendar. With just four ingredients and the magic of whipping cream, you can make a rich, chocolatey dessert in mere minutes. The flavour is reminiscent of ever-popular chocolate coconut macaroons while the texture is creamy and light.
- Prep: 5 min - 10 min
- Cooking: 5 min - 8 min
- 1/2 cup (125 mL) sweetened flaked or shredded coconut
- 1 cup (250 mL) 35 % cream
- 3 oz (90 g) bittersweet chocolate broken into chunks
- 1 tsp (5 mL) vanilla extract
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In a small saucepan over medium heat, toast coconut, stirring constantly, for about 5 min or until golden and fragrant. Set 1 tbsp (15 mL) aside. Add 1/3 cup (80 mL) of the cream to remaining coconut in pan and bring to a boil, stirring often. Remove from heat.
In a food processor, pulse chocolate until finely chopped. Add hot cream mixture and process until chocolate is melted and mixture if fairly smooth. Transfer to a bowl, stir in vanilla extract and let cool to room temperature.
In a chilled bowl, whip remaining cream to soft peaks. Fold about one-quarter into chocolate mixture, then fold in remaining cream just until blended. Cover and refrigerate for 15 to 30 min or until starting to set.
Spoon or pipe into serving dishes. Refrigerate for about 30 min, until set, or for up to 1 day. Serve sprinkled with reserved coconut.
Use a good-quality dark chocolate that is 65 to 72 % cacao for the best flavour and texture.
A chilled bowl helps the cream whip up to fluffy perfection. Keep the cream nice and cold before you whip it too for even better volume.
Add 1 tbsp (5 mL) coconut rum or chocolate liqueur with the whipped cream.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||4 % / 47 mg|
|Vitamin A:||24 %|
|Vitamin D:||8 %|