Ingredients
2 cups chopped semisweet chocolate (10 ounces)
1 2/3 cups full-fat coconut milk (from one 13.5-ounce can)
Preparation
Place semisweet chocolate in a heatproof bowl.
Bring coconut milk just to a boil; pour over chocolate.
Let stand 2 minutes, then stir until smooth and glossy. Let cool, stirring occasionally,until thick, about 2 hours. Store in an airtight container at room temperature up to 2 days.
