Two ingredients, you hear me, TWO.
People always say they “can’t believe these are vegan”, which I think is meant to be a compliment, despite the fact that the underlying assumption is that vegan food is disgusting and “I can’t believe these taste so good” is really the deal.
I don’t have a picture, so I guess I should make some more today – they never last long!
1 tin of coconut milk (the higher the percentage of coconut and the less nasties in it, the better)
300g dark chocolate (plain or flavoured)
Optional add ons
A pinch of sea salt
Alcohol (a splash of orange flavoured or coffee flavoured liquor, or rum)
- Break the chocolate up into small pieces in a heatproof or glass bowl.
- Bring the coconut milk to the boil in a saucepan. It should bubble up the pan and reach the top – don’t get it go over. Let it heat like that for almost a minute then turn off the heat.
- Pour the coconut milk over the chocolate and stir until melted.
- Pour the mixture into little espresso cups/ramekins/small serving receptacles, and put it in the fridge. Overnight is best, 4 hours at a minimum.