Makes about 100 pieces, serves 25-40
Ingredients
For Coconut Cream
- 1½ cups heavy cream
- ½ cup corn syrup
- 4 cups sugar
- 10 cups sweetened shredded coconut
For Ganache
- 2 lbs chocolate
- 1 quart heavy cream
For Assembling
- 5 cups sweetened shredded coconut
- bowl of water for hands
How-to
- Preheat oven to 300º
- Spread 5 cups of shredded coconut on a sheet pan and toast in the oven for approximately 10 minutes, checking frequently to prevent burning. Remove and cool
- For ganache, place 2 lbs of chocolate in a heat-proof bowl. Bring 1 quart of heavy cream to a scald. Pour hot cream over chocolate and whisk until smooth
- Divide ganache in half, allowing one part to cool to a pipeable thickness, about 1 hour in refrigerator. Place the other half over a double boiler on low to keep warm and melted until use, stirring occassionally
- Place 10 cups of coconut in a heat-proof bowl. Combine 1½ cups of heavy cream, corn syrup and sugar in a medium saucepan. Stir to dissolve sugar and slowly bring to a boil
- Pour cream mixture over coconut in bowl. Stir until combined and allow to sit to cool for 10 minutes
- Line 4 standard cookie sheets (or two full sheet trays) with silicone baking mats sprayed with non-stick cooking spray or buttered parchment paper (butter a sheet tray, press down parchment paper, butter top of parchment)
- Take rested coconut-cream mixture and form 2 long rectangular strips across the length of each cookie sheet, approximately 3" in width and ¼" in thickness. Use a bowl of water to wet hands and prevent the mixture from sticking
- Place the cooled half of the ganache in a piping bag using a #5 tip. Pipe a line across the center of each formed coconut rectangle
- Place cookie sheets in freezer for about ½ hour, until ganache is firm and coconut mixture is malleable
- Remove cookie sheets from freezer and roll rectangles as you would sushi, lengthwise, encasing the line of ganache in the coconut mixture. A bench scraper is a useful tool during this step
- Return logs to freezer for another 15 minutes
- Remove sushi logs from freezer and roll each log lightly with fingertips to form cylinders. Spread remaining melted ganache on a sheet tray. Coat each log in chocolate, then transfer onto the tray of cooled, toasted coconut. Roll until covered completely
- Place logs back in the freezer for approximately 10 more minutes, remove, and slice logs into ½" pieces
- Garnish with fresh fruit if desired, serve immediately, or keep chilled until serving
Mountain View Grand Resort
MHOUNTAIN VIEW ROAD
Whitefield, NH 03598
866-484-3843
Print Recipe
Posted Thursday, December 17, 2009, at 2:11 pm by Lynne:i made these for a how2heroes event and they went like hotcakes. one person referred to them as a "Mounds bar on crack." Well, I don't know about that but they are delicious. What's great is you can make them a week ahead, keep in the freezer, then take out and slice right away. Brilliant idea, Chef Beguin!