pecans, cashews or coconut flakes –
I like to make a few of each variety.
6. Sprinkle with a touch of sea salt.
7. Place on baking sheet and put in the
freezer to set, which takes around 15
minutes.
8. Once set, cover well with plastic
wrap and freeze.
9. When you’re ready to serve, use a
very sharp chef's knife, slice banana
pieces and arrange on a platter.
Chocolate ganache
Words cannot even begin to describe
the simplicity and decadence of
this all-purpose chocolate lover’s
dream. I use it as an icing for cakes
and cupcakes and often as a mix-in
for ice creams, pies and more. My
kids wouldn’t mind if I put it on their
vegetables. It’s basically a similar
recipe to my chocolate truffles with
a slightly different prep and use. Melt
away!
Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients
• 8 oz of high quality dark chocolate
• 1 cup coconut milk
Instructions
1. Chop chocolate into small pieces
and set aside.
2. In a medium pan, bring coconut milk
to a boil, then turn off heat.
3. Whisk chocolate into coconut milk
until it’s creamy.
4. Let it cool at room temp, then
refrigerate.
5. If using as a light icing, use an
electric mixer to whip until lighter
and fluffier.
Chocolate truffles
Chocolate is my secret love. I have
this weird obsession with buying
dark chocolate wherever we travel.
I end up with a pile of beautiful bars
tucked away in the wine fridge to
keep them fresh. I hate to touch my
exotic treats and I’m always “saving”
them for a special occasion. But this
does mean that I now have a really
good stash of high-quality chocolate
that makes for a perfect truffle. You
could temper your own chocolate,
but these bars are great for the times
when you want to make something
delicious and beautiful with no fuss. I’m
currently having a love affair with sea
salt and chocolate, so I add a touch
of Himalayan pink salt to my truffle
mixture.
Preparation time: 50 minutes
Cooking time: 5 minutes
Makes: 12
Ingredients
• 8 oz bittersweet chocolate, broken
into small pieces
• ½ cup coconut milk
• A selection of toppings – you could
use cocoa powder; chopped nuts;
toasted coconut; melted chocolate;
sea salt
Instructions
1. Bring the coconut milk to a boil.
Turn off the heat.
2. Add the chocolate a bit at a time
and whisk in until smooth – the
consistency should be velvety and
runny.
3. Allow to cool and harden, at room
temperature.
4. Use a piping bag or a teaspoon and
shape into bite-size balls.
5. Dip in desired topping.
6. Chill for 20 minutes in fridge.
• You must use a high-quality dark
chocolate. If your chocolate is over
70 per cent cocoa, you may want to
add a touch of coconut nectar to
sweeten the truffles to your liking.
• Truffles will keep for up to two
weeks.
For more recipes from Nealy, visit
February 2016
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