This might just be the most chin lickable smoothie out there… Just saying.
As the name suggests it is not the morning sort, to have with your toast, or buckwheat granola (if you are that way inclined) It is a more seductive late night sort, only to be eaten after dark.
It makes more than a worthy mark after a dinner party, in place of a pudding. It sits on the fence between a chocolate mousse and a milkshake. I rather like to add a few glugs (I mean dashes) of triple sec, to give a sweet orangey kink and crank the party up a bit.
It is also throughly worthy of a new theme on the blog, the unabashedly, unmodest #foodpornfridays – celebrating all that is wickedly healthy and delicious every week. I figured this might be a good little treat to get you inspired and excited for the weekend.
For this recipe I used a pure, unsweetened block of dark chocolate. Willy’s Cacao to be precise. If you can’t get hold of unsweetened dark choccy, you can use any other good quality, sugar containing 70% dark chocolate, but I would recommend reducing the amount of maple syrup to 2-3 tablespoons. Taste it as you go to avoid over sweetening.
- 85g good quality (70% minimum) dark chocolate, reserve a few shavings for garnish
- 10-12 mint leaves
- 3-4 tablespoons maple syrup, or to taste
- 1 cup plain Coyo coconut yoghurt, or plain greek yoghurt, plus extra to serve
- a handful of crushed cacao nibs, or a few shavings of chocolate, to serve.
Melt the chocolate gently in a sauce pan, then place all the ingredients in a blender and whizz to combine. Add a couple of shots of any baileys, triple sec or peppermint liqueur, if you fancy it.
Dollop over a little more yoghurt and garnish with the cacao nibs, or a few shavings of chocolate. Serve fridge cold and most definitely with a spoon… to prevent any likely chocolate chin trickles.