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Triple Chocolate Bliss

Contest Photo by: ZMEhrentraut
Locke, NY
Category: Cookies and Confections
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Description

This triple chocolate almond butter dessert is sure to please chocolate lovers everywhere. With a hard milk chocolate shell, silky smooth dark chocolate ganache and almond butter center and finished off with a drizzle of white chocolate it is truly a winner. With a love for baking and chocolate I have made this five star dessert easy enough for any beginner to create. Using healthy alternative ingredience to bring this recipe together you can truly have a dessert that is indulgent that you can feel good about eating.

Ingredients

1 12oz. package milk choclate chips
1 12oz. package Hershey Special Dark chocolate chips
3oz. white chocolate candy melts
2 tablespoons Organic Palm Shortening
1 can Coconut Milk (chilled in refrigerator overnight)
1/2 jar Almond Butter (Smooth)

Directions

  • In a small pot melt together the Palm Shortening and milk chocolate chips on low heat. Stir often and until chocolate is completely dissolved. You will need a muffin pan and rubber pastry brush. Coat muffin pan cavities with melted chocolate.

  • Place muffin pan in refrigerator. Chill for 30 minutes. Do a second coat of chocolate in muffin pan cavities. Place in refrigerator. Chill for 30 minutes.

  • Remove Coconut Milk from refrigerator and open. Skim the coconut cream from the top of the can and place it in a second small pot leaving the coconut water in the bottom of the can. Place on low heat. When melted add dark chocolate and melt until completely dissolved. Stirring often. When completely melted place pot in refrigerator for 35 minutes to chill.

  • Remove pot and stir. Chocolate should be thickened. Remove muffin tin and place 1 tablespoon of dark chocolate ganache in each muffin tin. Then place 1 teaspoon of Almond Butter in each muffin tin. Fill the remaining space in cavities with dark chocolate ganache.

  • Place muffin pan in the freezer for 30 minutes or until ganache has set up and is only tacky to the touch. Flip pan over on a flat surface to release chocolate from the pan. Use a spatcula to move desserts to a plate.

  • melt white chocolate in a small pot on low heat. Stir often and until chocolate is melted completely. Dip spoon in chocolate and hold over dessert and drizzle chocolate back and forth to acheive desired look. And serve.

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