The Vegan Chocolate Sorbetto Cold-Chocolate is in the same family as a frozen hot chocolate, but here mint and coconut are invited to the party. It's concurrently rich and cooling. The topping options are copious: coconut whipped cream, dark chocolate shavings (created with bar chocolate and a vegetable peeler), or crushed candy canes. Another serving option would be to add the "cold chocolate" to a tall glass, and pour in the seltzer before dropping in the sorbetto (I used non-dairy, vegan chocolate Talenti Gelato sorbetto). Now you have something egg cream-esque. —Cristina Sciarra
14-ounce can coconut milk
3 1/2 ounces
(100 grams) 70% dark chocolate, broken into pieces
(4 ounces) Spice dark rum, like The Kraken
To make the chocolate base, pour the coconut milk and the broken bar chocolate into a medium-sized saucepan. Turn the range to medium heat and, as the coconut milk warms, whisk the chocolate until totally combined. Whisk in the rum, crème de menthe, and crème de cacao. Chill the base until cold, at least 4 hours. (If you are using a coconut milk with a thickening agent, this coconut-chocolate base will become almost pudding-like in the fridge. If you want it a little looser, hold back roughly 1/4 the can of coconut milk to whisk in post-chilling.)
To make the float, divide the cold chocolate amongst the glasses. Arrange the chocolate sorbet—one generous scoop per glass—between the four glasses. Top with the coconut flakes.
Cristina is a writer, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Basic Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City with her husband--a Frenchman she met in Spain--and their sweet black cat, Minou. Follow her writings, recipes, publications and photography at theroamingkitchen.com.