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Coconut Coffee Nama White Chocolate

Rich and decadent white chocolate with an extra flavor of coconut cream and coffee flavor. Dusted with shredded coconut, this coconut coffee nama white chocolate has a melt in your mouth texture with a right touch of sweetness.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 5 minutes
Chilling Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 16 pieces

Ingredients

  • 13.2 oz (375g/3 bars) high-quality white chocolate bar
  • 2 tablespoons (28g) unsalted butter room temperature
  • 1/2 cup (120ml) full-fat coconut cream
  • 1/4 cup (60ml) heavy cream
  • 2 tablespoon (10g) instant coffee powder
  • 3/4 cup (55g) shredded coconut (or any available coconut powder)

Instructions

  • Prepare an 8x8 inch square baking pan lined with parchment paper. 
  • Pulse shredded coconuts in a food processor or blender until powder texture. Set aside.
  • In a cutting board, chop the white chocolate into small pieces so it can melt quickly. Put it in a bowl and set aside.
  • In a small saucepan whisk together heavy cream, coconut cream and instant coffee powder until combined. Bring it to a simmer and bubbles are just starting to form around the edges of the pan. Remove from the heat. Pour over chocolate, allow to sit for 3-5 minutes.
  • With a whisker or a metal spoon, gently stir in the cream and chocolate together until a smooth, silky consistency. Add in butter and stir well while the cream is still warm. Avoid over whisking, which can cause air bubbles to the mixture. 
  • Pour the chocolate mixture into the prepared baking pan. Tap the baking pan a few times to remove any air bubbles. Smooth out the surface with the rubber spatula if needed. Refrigerate for at least 4 hours (preferably overnight).
  • Remove the chocolate from baking pan. Run a sharp knife under hot water for a few seconds to warm it up, then dry it completely. This will help leave the chocolate a nice look while cutting.
  • Trim off the sides of the chocolate block to create sharp, straight edges. Cut chocolate into 16 small pieces.
  • Sprinkle coconut powder on top.  Store the chocolate in the refrigerator before serving. Keep the leftovers chilled.
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