Vegan Frozen Hot Chocolate Float
This indulgent frozen treat combines rich dark chocolate with coconut milk and a trio of spirits - dark rum, crème de menthe, and crème de cacao - for a sophisticated twist on hot chocolate. Served cold with scoops of chocolate sorbetto and topped with coconut flakes, it creates an elegant dessert float perfect for warm weather entertaining or as an after-dinner treat. The chocolate base becomes pudding-like when chilled, creating a luxurious texture that pairs beautifully with the smooth sorbetto.
Ingredients
- 14 ounce coconut milk, canned
- 3 ½ ounce dark chocolate, 70%, broken into pieces
- ½ cup dark rum, Spice, like The Kraken
- 2 tablespoon crème de menthepeppermint extract1 tablespoon:1/4 teaspoonflavor
much stronger
- 2 tablespoon crème de cacao
- 1 pint chocolate sorbettovanilla ice cream1:1dairyadds dairy
different flavor profile
- 4 teaspoon coconut flakes
Instructions
- 1
Pour coconut milk and broken chocolate into a medium saucepan
- 2
Heat on medium heat, whisking chocolate until completely combined
- 3
Whisk in rum, crème de menthe, and crème de cacao
- 4
Chill the base until cold, at least 4 hours
- 5
Divide cold chocolate base among glasses
- 6
Add one generous scoop of chocolate sorbetto to each glass
- 7
Top with coconut flakes
Tips
If using coconut milk with thickening agents, reserve 1/4 can to whisk in after chilling if you prefer a looser consistency
The chocolate base becomes almost pudding-like when chilled, creating a rich texture perfect for this dessert float
Good to Know
Refrigerate chocolate base up to 3 days. Assemble floats just before serving.
Make chocolate base up to 3 days ahead. Chill until ready to assemble floats.
Serve immediately in chilled glasses with long spoons for mixing.
Common Mistakes
Don't let coconut milk boil to avoid curdling
Chill base completely to achieve proper pudding-like texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without alcohol?
Yes, replace the rum and liqueurs with vanilla extract and mint extract to taste, though the flavor profile will be different.
What if my coconut milk separates?
Shake the can well before opening, and whisk vigorously while heating to ensure smooth combination with the chocolate.
How long will the chocolate base keep?
The base will keep refrigerated for up to 3 days. It may thicken further, so whisk in reserved coconut milk if needed.