Chocolate Orange & Coconut Ganache Pots with Olive Oil and Sea Salt Toasts

Tue, 12 May 2026

Ingredients (serves 4/6):

150ml Fresh cream

250g Good milk chocolate

50ml Orange liqueur (or orange essence)

60g Desiccated coconut

1 Small baguette

1 Tbsp olive oil

Flaky sea salt

Method:

Chocolate Ganache -

This is a really simple one, heat your cream up to a slow simmer, do not boil. Once the cream is simmering, pour it into a large bowl, then add in your chocolate. Stir well until all the chocolate is melted.

Next add in the orange liqueur, and the coconut (keep 10g aside for a topping), and mix well. Now pour your chocolate mixture into the little pots, or espresso cups are ideal. Place your ganache in the fridge and allow to set, this will take a minimum of 5 hours, but for best results, leave for 8/10 hours.

Toasts -

Simply slice the baguette into small thin slices, then toast under the grill until crisp. Once toasted, allow them to cool, then before serving, drizzle them with olive oil, and sprinkle a small bit of sea salt on each toast.

To Serve –

Remove the pots from the fridge, next dust them with your left over coconut, then place a toast into each of the pots, and serve. Enjoy!