This is an extremely easy recipe, it takes about 15 minutes to make (plus a few hours to chill) and it consists of just four ingredients (and one of these is optional): dark chocolate, Baileys Irish Cream (other brands are available); coconut milk and (optional) chocolate chips.
If you can, buy the coconut milk in advance and store it in the fridge overnight, if you haven’t done this put the coconut milk in the freezer for a few hours, this separates the coconut cream from the coconut water.
400g (14oz) can of full fat, unsweetened coconut milk
200ml Baileys Irish Cream
200g (7oz) dark chocolate
Dark chocolate chips
For serving: four to six ramekins, dessert bowls or glasses
Open the chilled can of coconut milk and spoon the thick cream out into a food mixer, or smoothie maker. You can drink, discard, or return the remaining water to the fridge and use in a smoothie recipe.
Boil a saucepan half full of water, place a bowl on top, reduce the heat, break the chocolate into squares/chunks and add to the bowl. Allow the chocolate to melt, stirring occasionally with a metal spoon.
Meanwhile, beat the thick coconut cream in the mixer or smoothie maker on high speed, for a few minutes, until it’s light and airy.
Very slowly, stir the Baileys into the coconut cream and then do the same with the melted chocolate.
Now mix, on high speed, for a few minutes to ensure that the mixture is fully blended.
Spoon the mixture into the ramekins, or alternatives, and, if using, sprinkle a few chocolate chips over each dish.
Carefully, transfer the dishes to the fridge and chill for a few hours, or overnight for a much firmer texture.
Serve these delicious, dessert delights at the end of your meal and enjoy!
Although Baileys, at 17% alcohol, is weaker than some other drinks, such as vodka or whisky, each dish will have between 30 and 50 ml of Irish Cream and therefore no driving would be allowed after consuming these bonne bouches.