Vegan Chocolate Sorbetto Cold-Chocolate – a delicious recipe with coconut milk, chocolate, rum, Cru00e8me, Cru00e8me de cacao, chocolate sorbetto. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
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.
276
kcal
Calories
16
g
Fat
30
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 ounce 14-ounce can coconut milk, 3 1/2 ounces (100 grams) 70% dark chocolate, broken into pieces, 1/2 cup (4 ounces) Spice dark rum, like The Kraken, 2 tablespoons (1 ounce) Creme de menthe, and more.
Yes, Vegan Chocolate Sorbetto Cold-Chocolate falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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