Coconut rough

Tamara West

For those times when you need a chocolate fix, Warren Elwin provides...

Ingredients

1 cup	Desiccated coconut (Main)
250 g	Dark chocolate, (62% cocoa)
2 Tbsp	Espresso coffee
1 Tbsp	Cream
1	Orange, for zest

Directions

1. Toast coconut until golden. Set 1/3 of it aside and whizz the remaining 2/3 cup in a small food processor until the coconut becomes a butter-like paste.
2. Melt chocolate in a bowl over boiling water.
3. Mix in coffee, cream and a little orange zest.
4. Add the coconut butter and the remaining toasted coconut, and mix together well.
5. Spread across a baking sheet to approx 5cm thick and chill until just set.
6. Cut into small squares, and dust with cocoa powder to serve.