Sort ingredients
ccvv
QR Code
Listen
Pdf
Finely chop the white chocolate and place it in a bowl.
Heat the heavy cream in a saucepan until it is almost boiling.
Pour the hot cream over the chocolate and let it sit for about 1 minute.
Stir gently with a spatula until smooth and fully combined.
Add the butter and coconut paste, then mix until incorporated.
Fold in the shredded coconut and almond paste (or chopped almonds).
Cover the ganache with plastic wrap touching the surface and refrigerate for 2–3 hours until it stabilizes.