Dark Chocolate Coconut Cooler
By: Helen Pitlick
Published: Friday, December 4, 2009 - 12:38am

Ingredients




1/4 cup Ganache mixture (see notes)
1/4 cup coconut milk
3 tablespoons rum or coconut syrup
2 cups ice
2 tablespoons toasted and crushed almonds

Preparation

1 Combine all ingredients except the almonds in a blender. Combine until smooth, about 1 minute. Pour into two glasses and sprinkle each with the almonds.

About


Notes: To make the chocolate ganache, combine 1/2 cup whole milk, 2 tablespoons water and 1 tablespoon plus 1 teaspoon sugar in a saucepan and heat until the mixture just begins to boil, stirring. Immediately remove from the heat and puree with an immersion blender until thickened. Put 2 oz of broken or chopped 70% Cacao dark chocolate in a bowl and pour the pureed milk over this; let sit for 2 minutes. Whisk until the chocolate is fully dissolved and the mixture is smooth. Refrigerate for 1 hour before serving. From The Ghirardelli Chocolate Cookbook.