Whether it’s a legit special occasion or a midday treat, I think chocolate ups the celebration factor every time. Since abandoning corn syrup, soy lecithin, and similar ingredients typically used in store-bought chocolates I’ve struggled to find good recipes for quick and easy chocolate treats. That taste good. (I almost forgot that part.)
When I saw this recipe on Design*Sponge, my baking senses kicked in and told me, “try it with coconut milk.” So I did, and my senses didn’t lie. The recipe has worked when I keep everything the same except subbing in canned, full fat coconut milk for heavy cream, but it can also handle a few tweaks here and there like instant coffee instead of espresso (I know, but it is quicker!). There is a spiffy video for this recipe, so I thought I would share it here.