- 300 g desiccated coconut
- 250 g milk chocolate, roughly chopped
- 250 g good-quality dark chocolate, roughly chopped
- 250 g white chocolate, roughly chopped
- For the butterscotch sauce:
- 200 g sugar
- 100 g butter
- ¾ cup cream
Divide the coconut between 3 separate bowls. Melt the milk chocolate in a double-boiler until smooth.
Pour the chocolate into one of the bowls of coconut and stir to combine.
Divide the mixture into 3 equal-sized portions, then press into thin discs on a silicone baking mat or sheet of baking paper using a wooden spoon. Chill for 30–40 minutes, or until set.
Remove the discs from the baking mat and set aside. Repeat the process with the dark and white chocolate.
Stack the discs from the darkest to the lightest in colour to create an ombre effect. Drizzle with the butterscotch sauce before serving.
To make the butterscotch sauce, place the sugar in a pan over a medium heat. Once the sugar begins to melt, add the butter and allow it to melt slowly, swirling the pan to combine the ingredients. Once the sugar mixture turns light golden in colour, add the cream and remove from the heat immediately. Stir gently until the cream is evenly distributed and the sauce is thick and golden.
Cook's note: This is our version of a good old-fashioned coconut cluster. The butterscotch sauce adds just the right amount of decadence.