Coconut Chocolate Cream

This is that bridge between cream and ganache- stable enough to work with, yet luscious and rich!

The white chocolate sweetens it, making it possible to have great taste with less added powdered sugar, and gives it a more complex flavour. It is perfect for both rich and more subtly flavoured cakes. I use it for the Kashata cake, the Bounty cake and even when I want a little depth of flavour for my vanilla cake. It works perfectly with anything that pairs well with coconut.

It has a few more steps than the average standard cream, and a few more ingredients, but that is what makes it so good!