- 1 can full fat coconut milk
- 1 teaspoon instant espresso powder
- 10 oz. dark chocolate chips
Place a saucepan over medium heat.
Add all of the ingredients and whisk together until the chocolate has melted and you have a rich, creamy sauce.
Pour into containers (for dip) or into a pastry or graham cracker shell (for pies and tarts) and chill until fully solidified. You can also chill as a dip and use as a filling in cupcakes as well.
- Yields: 2 ½ cups
- Preparation Time: 15 minutes plus chilling time
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