Coconut Chocolate Sweet

Ingredients

• 1 tablespoon clarified butter (ghee) & as required for greasing
• 2 cups freshly grated coconut
• 1/2 cup sugar
• 3 tablespoons whole milk
• 200 grams dark chocolate
• 1/4 cup cream
• 1 teaspoons cardamom powder
• 2 tablespoons hazelnuts, lightly roasted and sliced
• 1 pie dish with removable base

Method

1. Heat a kadhai over low flame.
2. Add coconut to the kadhai with clarified butter and stir to mix. Saute the coconut in the clarified butter, stirring constantly for 3 to 4 minutes.
3. Mix in sugar and milk and continue cooking, stirring constantly till sugar dissolves and mixture begins to come together.
4. Meanwhile, combine chocolate with cream in a bowl and place on a double boiler.
5. As the coconut mixture begins to color very slightly, crush cardamom seeds in a mortar pestle and add to the coconut mixture. Mix well.
6. Liberally grease a pie dish with clarified butter or oil spray. As the chocolate begins to melt, stir it into the cream to make ganache.
7. Spoon the coconut mixture into the greased pie dish and spread evenly. Press the coconut mixture down very well. Pour the ganache over the coconut mixture and spread evenly.
8. Sprinkle over liberally with toasted hazelnut slivers and refrigerate for at least 3 hours to allow coconut and ganache to set.
9. Demount, cut into pieces and serve.