150g LINDT Excellence 70%
750ml coconut milk, unsweetened
Seeds of 1 vanilla pod
2 ripe bananas
Break the chocolate into small pieces. Warm the coconut milk with the seeds of the vanilla pod and the sugar. Put aside ⅓ (250ml) of the milk mixture for the foam. Remove the saucepan from the heat, add the small pieces of chocolate to the remaining coconut milk mixture (500ml) and mix until the chocolate has melted. Place the mixture in the freezer for approx. 1 hour. Stir occasionally.
Peel the bananas and cut them into slices. Add to the ice cold chocolate-coconut mixture and blend until a smooth consistency. Pour the milkshake into four glasses.
Reheat the remaining coconut milk mixture in a taller cooking pot. Using a hand blender, mix until foamy. Holding the pot at a slight angle, and using a spoon, divide the foam equally and cover the top of each chocolate and banana milkshake.