1 15-ounce can coconut cream, chilled in the fridge overnight
1 1/2 cups dairy-free dark chocolate (at least 65% cacao), roughly chopped
1/4 tsp pure peppermint extract
optional, finely crushed peppermint candies for garnish
Chill coconut cream in the fridge overnight.
Melt chocolate in the microwave in 30 second increments or over a double boiler.
Let cool while whipping coconut cream.In the meantime, add the chilled coconut cream to mixing bowl and beat until light and fluffy, scraping sides as needed. Add peppermint extract and mix again.
Add the melted chocolate and mix again.
Divide between 3-4 serving ramekins or short drinking glasses and cover with plastic wrap.
Chill for at least 30 minutes before serving, preferably 3-4 hours.
To serve, top with crushed peppermint or chocolate shavings or cocoa powder and maybe a sprig of fresh mint.
Posted on Wed, February 10, 2016
by Heidi Gilchrist