Instructions

• Melt 12 ounces of dark chocolate along with ¼ cup coconut oil in a heatproof bowl over simmering water or in a microwave, stirring occasionally until smooth and glossy—about 5-7 minutes. Set aside to cool slightly.
• Clean and dry your dome-shaped silicone molds. Coat the insides with a thin layer of the melted chocolate using a pastry brush or spoon.
• Place the coated molds in the freezer for about 10-15 minutes until firm. Remove and apply a second layer of chocolate, freeze for another 15-20 minutes.
• Refrigerate 1 cup of coconut milk overnight to separate the cream. Scoop the thick cream into a mixing bowl and beat for 2-3 minutes until light and fluffy.
• Gradually sift in ½ cup powdered sugar, mixing in 1 teaspoon vanilla extract and ½ teaspoon almond extract (if using). Fold in ¼ cup shredded coconut. Chill for 30 minutes.
• Remove hardened chocolate domes from molds. Fill each dome with chilled coconut filling, nearly to the top.
• Melt remaining dark chocolate and cover the top of each filled dome to seal. Refrigerate for at least 30 minutes to set.
• In a saucepan, bring ½ cup heavy cream to a gentle simmer. Pour over finely chopped semi-sweet chocolate, let sit for 1 minute before stirring until smooth.
• Once ganache has cooled slightly, drizzle over the chilled domes, garnishing if desired.
• Return the decorated domes to the refrigerator for another 15-20 minutes to allow the ganache to set completely.