Vegan Chocolate Sorbetto Cold-Chocolate

1. 1

   To make the chocolate base, pour the coconut milk and the broken bar chocolate into a medium-sized saucepan. Turn the range to medium heat and, as the coconut milk warms, whisk the chocolate until totally combined. Whisk in the rum, creme de menthe, and creme de cacao. Chill the base until cold, at least 4 hours. (If you are using a coconut milk with a thickening agent, this coconut-chocolate base will become almost pudding-like in the fridge. If you want it a little looser, hold back roughly 1/4 the can of coconut milk to whisk in post-chilling.)

2. 2

   To make the float, divide the cold chocolate amongst the glasses. Arrange the chocolate sorbet-one generous scoop per glass-between the four glasses. Top with the coconut flakes.

* Per serving · 4 servings · Values may vary.