Delicious Chocolate Roses and Coconut Pastries

Melt the dark chocolate and butter together over a double boiler. Once melted, remove from heat and let it cool slightly.

In a separate bowl, whisk together the sugar and eggs until light and fluffy. Gradually add the melted chocolate and butter mixture, stirring constantly.

Mix in the flour and cocoa powder until well combined. Pour the mixture into muffin tins and bake at 180°C (350°F) for 15-20 minutes. Let cool completely before decorating with heavy cream.

Preheat your oven to 180°C (350°F). In a mixing bowl, whisk together the coconut flour and sugar.

Add the eggs, coconut milk, and melted butter to the dry ingredients. Mix until well combined. Pour the batter into a baking dish and bake for 25-30 minutes until golden brown.

Let the cake cool before adding a layer of white chocolate glaze. To make the glaze, melt the white chocolate and mix with powdered sugar.

In a saucepan, bring the milk and butter to a boil. Remove from heat and stir in the flour until a dough forms. Let it cool slightly.

Beat in the eggs, one at a time, until the mixture is smooth and glossy. Transfer the dough to a piping bag and pipe small rounds onto a baking sheet lined with parchment paper.

Bake at 180°C (350°F) for 15-20 minutes until puffed and golden. Let cool before decorating with powdered sugar and cream glaze roses.