Whipped coconut chocolate ganache

Whipped coconut chocolate ganache-2

100 grams (3,5 oz) milk chocolate
180 grams (6,30 oz) dark chocolate
220 ml. heavy cream
1 large table spoon coconut liquor
Whipped coconut chocolate ganache-1
In a small saucepan heat the cream and add both types of chocolate chocolate. The cream has to be warm enough to melt the chocolates but not boiling or simmering. Add the coconut and stir constantly until the chocolate melts and the mixture is nice smooth and glossy.
Leave to cool to room temperature for about 2 hours then whip with an electric mixer until paler color and smooth creamy texture.
Store in the fridge for up to 5 days.
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