Yield: Approx. 140; depending on size.
Ingredients
|
Coconut milk: |
110g |
|
Glucose: |
70g |
|
Butter: |
100g |
|
Rum: |
80g |
|
200g |
|
|
200g |
Preparation
- If desired, the half-sphere molds can be decorated with colored cocoa butter.
- Make the shell molding with tempered dark chocolate.
Directions
- Bring the coconut milk, glucose and butter to a boil.
- Allow to cool to approximately 95°F.
- Add the liquid, including the rum, to the tempered milk and white chocolate.
- Immediately pour the ganache into the chocolate shells.
- Allow to set before closing the bottoms of the molds with dark chocolate.
- Allow to cool for approximately 20 minutes.