Wednesday, March 27, 2013

Chocolate Coconut Ice Cream/Mousse

I assure you there are no tomatoes or Kiwi in this recipe, it just happened to be what was on my counter last night when I whipped up this decadent treat.

1/2 cup chocolate chips
1/2 ou. unsweetened chocolate
1/4 cup sugar
1 can coconut cream, refrigerated overnight so that the solid separates from the liquid.

Melt chocolate chips and unsweetened chocolate. Add sugar and stir until sugar begins to dissolve. 

Remove coconut cream from refrigerator, turn upside down in a fluid motion, and open can. Pour off liquid. Remove solid to mixing bowl and stir in chocolate. Whip until combined. Eat! OR, freeze it to the consistency of ice cream and use as a special, indulgent treat!

To learn more about S. Dionne Moore, her cozy mysteries or historical romances, visit her at: http://www.sdionnemoore.com/
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3 comments:

  1. I can imagine pulling that out of the freezer and spooning it in a dish with some thin wafer cookies. Wow.

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  2. Wow is right! This stuff is truly delectable, but it is not to be overindulged in! I probably should post a warning "Eating will cause immediate expansion of waist line." LOL!

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  3. Hello.
    I am looking forward to a nice blog every day.
    Cherry Blossoms are in full bloom in Japan today.
    It is spring. The Japanese loved this season.
    Cherry Blossom Festival in Kyoto is the ancient capital.
    All means, please enjoy on the homepage of Kyoto.
    From Japan.
    Ryoma Sakamoto.

    ReplyDelete