When I saw that this only had three ingredients and super-easy directions, I decided to try it. Lo and behold, a rich and creamy vegan dessert that doesn’t make you think, “this is good…for a vegan dessert.” It’s good, period. Plus you don’t need to add sugar, because the sugar in the chocolate is enough.
Here’s the recipe, from The Trader Joe’s Companion: A Portable Cookbook.
1 can of light coconut milk
7 oz dark chocolate, 70%+ cocao content recommended (I used half a bag of Ghiradelli semi-sweet chocolate chips). Adjust amount of chocolate for a thicker consistency. I’ve used up to 8 oz for this recipe.
2 tablespoons dark rum (spiced rum, if you have it)
My adaptations: zest from 1 navel orange & 1 teaspoon of vanilla extract
Blend the coconut milk, rum, zest and vanilla extract together. Melt the chocolate chips in the microwave in 30-second increments, stirring between each 30-second blast. Do not overmelt, or the chocolate will separate. When the chocolate is melted, quickly blend into coconut mixture while it’s still hot. Pour into 5 ramekins. Refrigerate for 2 hours before serving.