A light and decadent dessert with a gorgeous lemon coconut ganache recipe that can be used in just about any recipe.
Prepare your chocolate rounds by placing chocolate chips into a heat proof bowl that is setting in an almost boiling saucepan of water.
Stir until melted.
Line 2 flat cookie sheets with parchment paper and pour melted chocolate in the middle of each sheet. Use a spatula to spread the chocolate thinly over entire parchment paper.
Place chocolate in freezer to set.
Finely chop the white chocolate, combine the chocolate and lemon in a medium bowl.
Pour the coconut cream into a small saucepan and bring to the boil. Pour the hot cream over the chocolate and stir until smooth.
Cover the bowl and place in the fridge for about half an hour. Stir the mixture occasionally until spreadable.
Take chocolate sheets out of the freezer and using a round cookie cutter (or eyeballing it with a knife), create circles of dark chocolate.
Any extra chocolate can either be remelted to create more circles, or else cut up to garnish the dessert with added chocolate sprinkles.
Carefully use a cold metal flipper to lift chocolate circles onto serving plate.
Layer chocolate circles with white lemon ganache, lemon zest and garnish with a fresh mint leaf.