coconut lime ganache

For the Lime-Coconut Ganache:

8 ounces dark chocolate, chopped
4 ounces heavy cream
Zest and juice of 1 lime
1/4 cup shredded coconut, toasted

1. Toast shredded coconut in a frying pan over medium heat.  Toss to prevent from burning.  Don’t skip this step, or the texture will be compromised.
2. Place chocolate in a heat-safe bowl and set aside.
3. Place cream and zest in a saucepan.  Heat over medium-low heat, until it begins to boil but careful not to burn.
4. Pour over chopped chocolate.  Let stand for about 30 seconds before mixing.  Continue to stir ganache, while adding in the lime juice, until smooth.  At the end, stir in the toasted coconut.  Let mixture come to room temperature before using.

For the Italian Meringue Buttercream:

2 cups granulated sugar
1/2 cup water
6 ounces egg whites
6 sticks unsalted butter
2 teaspoons pure vanilla extract

**Note: do not use egg whites from the carton

Put the sugar and water in a saucepan and place on a stovetop.  Stir slightly to combine.  Heat on high until the mixture comes to a boil.  Using a candy thermometer (this is a must), heat until the sugar syrup reaches 238 degrees, or softball stage.

Meanwhile, place the egg whites in a bowl of a stand mixer.  Be sure that the bowl and whisk are completely dry and free from any moisture and oil.  With a whisk attachment, beat the egg white on high until stiff peaks form.  This should take about 7 minutes.  If started just after the sugar mixture is placed on the stove, both steps should be ready at about the same time.

Once the sugar syrup reached 238 degrees, remove from heat.  Let the syrup rest about 30 seconds to let the bubbles settle.  (Deep breath here).  While the mixer is still on high, slowly pour the sugar syrup into the egg whites.  Continue mixing on high until the meringue comes to room temperature.  The outside of the bowl will no longer be warm to the touch.

Switch the mixer off and remove the whisk attachment.  Scrape down the sides of the bowl with a spatula and replace with a paddle attachment.  With the mixer on medium, gradually add the butter, a few tablespoons at a time.  Pour in vanilla extract.  At this point, the mixture might look soupy or separated.  Don’t give up!  Cross your fingers, and continue to mix on medium-high until the mixture comes together.  This may take up to about 3-5 minutes until all of the ingredients are at the same temperature and the buttercream becomes smooth.  Use immediately, flavor, or store in an air tight container in the refrigerator.