Pink Pitaya Vegan Chocolates

Recipe by @vibrant.foodie, follow of Instagram for more recipes
Please adjust recipe ingredients to suit your dietary needs

100g coconut whipped cream @naturescharm_au
1 tsp vanilla bean extract
1/2 tsp salt
120g Sweet William Dark No Added Sugar Chocolate
Pour the hot cream over the dark chocolate, add in vanilla and salt and mix until smooth.

Pink Pitaya Shell
300g Sweet William White Chocolate
Pink pitaya sieved powder for colour @unicornsuperfoods
Fill the mould with chocolate. Tap the mould to eliminate air bubbles. Turn the mould upside down onto a sheet of baking paper and tap with the handle of the scraper. Once all the excess chocolate has been tapped out, scrape the mould while it is still upside down. Ensure the top surface of the mold is scraped clean. Place the mold on its side until it sets.

Pipe the ganache into the mould. Allow to set at room temperature before sealing. Once the ganache is set seal the mould with chocolate and then place in the fridge for 20 mins.