Samoa Monkey Bread with Ganache Dipping Sauce
This is a riff on regular monkey bread - which is already the bee’s knees - except that each nugget is stuffed with melty chocolate and the whole thing is covered in coconut with a ganache drizzle, just like a Samoa Girl Scout cookie! I added an extra bowl of ganache for dipping and it did not go unappreciated. I’m not going to lie: it’s tedious tucking chocolate into each little dough ball, but it’s also beyond worth it. This is one of those “must make” recipes.
Samoa Monkey Bread with Ganache Dipping Sauce
Recipe by: Willow Bird Baking, heavily adapted from Pillsbury
Yield: 12 servings
Ingredients:
4 (7.5-ounce) tubes of refrigerated biscuits
3/4 cup sugar
2 teaspoons cinnamon
2 tablespoons cocoa powder
1/2 cup butter, melted
1 teaspoon coconut extract
3/4 cup packed brown sugar
1 1/2 cup shredded coconut
3/4 bag of Hershey's Baking Melts* for stuffing
1 cup chocolate chips (I prefer Ghirardelli 60% cacao chips for this ganache)
1/2 cup heavy cream
*Karly turned me on to these and they're perfect for this application, but you can use chocolate chips or even chocolate kisses if you need to.
Directions:
Preheat the oven to 350 degrees F and grease a 12-cup tube or bundt pan. Toss sugar, cinnamon, cocoa powder, and 1/2 cup coconut in a gallon-size plastic zip bag to mix. Cut each refrigerator biscuit in half and place a baking melt on it. Pinch the dough around the baking melt to close completely. Put the dough balls into the prepared bag and toss gently to coat. Then place the coated dough balls into the greased tube pan. Once you get a full layer of dough balls in the pan, sprinkle on about 1/2 cup of shredded coconut flakes. Keep layering dough balls and coconut until the dough balls are all in the pan. Sprinkle a little more coconut over the top.
Mix melted butter, coconut extract, and brown sugar carefully and pour over the dough balls. Bake for about 45 minutes or until well browned (so the middle won't be doughy). Remove the pan from the oven and cool for 5 minutes before (carefully -- the hot butter might splash) inverting it onto a plate.
While it cools slightly, put the chocolate chips in a medium bowl. Heat the heavy cream in the microwave for about 1 minute -- long enough to make it hot, but not enough for it to boil. Pour it over the chocolate chips and let it sit for 2 minutes. Then whisk in small circles to form ganache. Drizzle a little over the top of your monkey bread before pouring the rest into a bowl. Serve the ganache with the warm monkey bread for dipping.
To read my list of hopeful things, see where I got that cute pink cake pedestal, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, bakebakebake
Samoa Monkey Bread with Ganache Dipping Sauce
Recipe by: Willow Bird Baking, heavily adapted from Pillsbury
Yield: 12 servings
Ingredients:
4 (7.5-ounce) tubes of refrigerated biscuits
3/4 cup sugar
2 teaspoons cinnamon
2 tablespoons cocoa powder
1/2 cup butter, melted
1 teaspoon coconut extract
3/4 cup packed brown sugar
1 1/2 cup shredded coconut
3/4 bag of Hershey's Baking Melts* for stuffing
1 cup chocolate chips (I prefer Ghirardelli 60% cacao chips for this ganache)
1/2 cup heavy cream
*Karly turned me on to these and they're perfect for this application, but you can use chocolate chips or even chocolate kisses if you need to.
Directions:
Preheat the oven to 350 degrees F and grease a 12-cup tube or bundt pan. Toss sugar, cinnamon, cocoa powder, and 1/2 cup coconut in a gallon-size plastic zip bag to mix. Cut each refrigerator biscuit in half and place a baking melt on it. Pinch the dough around the baking melt to close completely. Put the dough balls into the prepared bag and toss gently to coat. Then place the coated dough balls into the greased tube pan. Once you get a full layer of dough balls in the pan, sprinkle on about 1/2 cup of shredded coconut flakes. Keep layering dough balls and coconut until the dough balls are all in the pan. Sprinkle a little more coconut over the top.
Mix melted butter, coconut extract, and brown sugar carefully and pour over the dough balls. Bake for about 45 minutes or until well browned (so the middle won't be doughy). Remove the pan from the oven and cool for 5 minutes before (carefully -- the hot butter might splash) inverting it onto a plate.
While it cools slightly, put the chocolate chips in a medium bowl. Heat the heavy cream in the microwave for about 1 minute -- long enough to make it hot, but not enough for it to boil. Pour it over the chocolate chips and let it sit for 2 minutes. Then whisk in small circles to form ganache. Drizzle a little over the top of your monkey bread before pouring the rest into a bowl. Serve the ganache with the warm monkey bread for dipping.
To read my list of hopeful things, see where I got that cute pink cake pedestal, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, bakebakebake