Dark Chocolate Coconut Cooler

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   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.

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   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.

* Per serving · 4 servings · Values may vary.

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