I concocted this recipe in a moment of desperation. I was putting together a dinner for a close friend who mentioned at the last minute that his guest for the evening was completely vegan and allergic to wheat and dairy! I’d come up with a delightful menu for the evening, but I was lacking a desert. While shopping I had picked up some berries, but I definitely wanted some chocolate in the desert (after all, what’s dessert without chocolate). Unfortunately everything I could think of that involved chocolate also included dairy or wheat. Looking through my cupboard I noticed some cans of coconut milk and my always-ready supply of dark cocoa. In a mood of pure experimentation I dumped the coconut milk into a big bowl and started mixing in the cocoa. Much to my surprise they blended together easily and started to thicken up into a rich chocolate sauce. I added in just enough sugar to sweeten it and a dash or two of pure vanilla extract.
Wow, incredible chocolaty goodness! Somehow the coconut milk lent a deep rich note to the chocolate, and the sauce had a smooth consistency that just exploded in the mouth. Simply drizzled over the fresh berries, this was a great dessert!
This has got to be the simplest chocolate recipe I’ve ever seen. It takes exactly 5 minutes to open a can of coconut, throw in the cocoa and a bit of sugar, blend it together with a whisk and add a dash of the flavoring of your choice. As I mentioned sometimes I use vanilla, sometimes some lemon or orange zest and a bit of juice, and if I’m feeling particularly decadent, a dash of dark rum. If you’re into a surprising and exotic taste sensation, try adding in some chili or poblano pepper to add some heat to your chocolate. For a detailed recipe, look at the Recipes Page.
Then I discovered that this stuff is versatile. I put the leftover sauce in the fridge and the next day found that it had thickened up into an unbelievable mousse, just waiting for a spoon or even a stray finger! If you happen to have some popsicle molds, pour in this mixture and then freeze it to make the most delectable fudge sickles you’ve ever tasted. If you warm it ever so slightly in the microwave its the perfect chocolate drizzle or dipping sauce for anything you can think to put in it. When I feel like making a particularly pretty presentation I pick up those cute little angel cakes that they sell in the grocery store. I sort of paint the chocolate over the top of the cake, pile on whatever fruits I have on hand and then drizzle on a bit more chocolate, secure in the knowledge that one can never have too much Chocolate Delight!
Further experimentation has led to the finding that the best possible way to consume this stuff is with a bowl of fresh strawberries, naked in bed with a good friend!