Chocolate Coconut Cream with Raspberry-Orange Sauce
A shot glass dessert for two. Deliciously decadent, but free of dairy and refined sugar! Alternate layers of raspberry-orange sauce and chocolate coconut cream in tiny dessert glasses.
7 oz full fat coconut milk, (½ a can)refrigerated 24 hours
1cupchocolate chips(use a dairy-free alternative like Earth Balance)
Raspberry-Orange Sauce
1cupfresh or frozen raspberries
1teaspoonmaple syrup
1tablespoonorange juice
1tablespoonorange liqueur (like Gran Marnier orTriple Sec)
1 ½teaspooncornstarch
Instructions
Melt chocolate over, not in, a pot of simmering water.
Drain the liquid from the hardened coconut milk. (I save it to add to a smoothie.)
Scoop out half the solid coconut milk and add to the chocolate. Stir to melt completely. Set aside to cool completely.
Meanwhile, prepare the Raspberry-Orange Sauce.
Make a slurry with the orange liqueur and the cornstarch. Add all ingredients to a small pot and heat to boiling. Remove from heat and set aside to cool.
Once chocolate-coconut mixture is completely cool and beginning to harden, beat with electric mixer until very fluffy.
Alternate layers of raspberry-orange sauce and chocolate coconut cream in a shot glass or small dessert glass. Serve.