A rich, modern twist on a classic — creamy, indulgent, and seriously good
This isn’t your average iced chocolate. Crafted with our rich Shirl + Moss x Allpress 65% dark chocolate and creamy coconut milk, it’s a decadent blend with a modern twist.
Ingredients
1 bar Shirl + Moss x Allpress 65% chocolate
750ml coconut milk or your favourite alternative
2 T vanilla ice cream
1 T cacao powder
1 t vanilla
½ t mushroom powder, such as chaga or reishi
½ t cinnamon
¼ c crushed freeze-dried raspberries to garnish
Directions
In a bain-marie, melt the bar of chocolate, keeping a corner to grate at the end.
Once the chocolate is melted, add 1 T to a blender along with all the remaining ingredients. Keep the remainder of the melted chocolate aside. Blend until smooth.
With another T of melted chocolate, dip the rim of your glass in the chocolate, then into the freeze-dried raspberries.
With another T of the melted chocolate, run it around the inside of the glasses you will be serving in.
Place ice cubes into the glasses and pour over the iced chocolate. Finish with a drizzle of the last portion of melted chocolate, and complete with some grated chocolate
Curious to try this recipe with our Waiheke Island olive oil?
Visit our Tasting Room on Waiheke Island to experience the full range, or shop our olive oils online.
