Indulge in the ultimate Chocolate Shake with this decadent recipe that combines rich chocolate lava with creamy matcha. This isn’t just any shake; it’s a luxurious dessert experience designed to delight your senses. Perfect for a special occasion or when you simply crave something extraordinary, this Chocolate Shake is surprisingly easy to make and delivers a gourmet finish. Get ready to impress yourself and your guests.
Key takeaways
- The key to the lava effect is a concentrated, chilled chocolate ganache base.
- Refrigerating full-fat coconut milk overnight is essential for achieving a creamy, ice-cream-like texture.
- Adjust matcha and sweetener levels to suit your personal taste preferences.
- Use high-quality ingredients for the best flavor and texture results.
Matcha Chocolate Lava Shake: Pure Bliss!
Ingredients
Method
- For the Chocolate Lava: Stir together cocoa powder, honey, coconut milk and salt in a small saucepan. Cook over medium heat, stirring, until the chocolate is melted. Bring mixture to a low boil, stirring occasionally, for 5 minutes.
- Remove the pan from heat. Add the dark chocolate and 1 teaspoon vanilla extract, stirring until smooth. Set aside. Any leftover sauce can be refrigerated and reheated.
- For the Shake: Take the can of full-fat coconut milk out of the fridge. Scoop the thick coconut cream from the top (about 1/2 cup) and set aside. Reserve the coconut water for another use or for the shake.
- Add the reserved coconut cream, 1/2 cup almond milk (or reserved coconut water), matcha powder (start with 1 tablespoon), the remaining 1 tablespoon vanilla extract, avocado, banana, spinach, almond butter, and a pinch of salt to a high-powered blender.
- Blend until completely smooth and creamy, about 1-2 minutes. Add the remaining 1/4 cup of almond milk if needed to reach desired consistency.
- To serve, drizzle the warm chocolate lava sauce into two glasses. Pour the matcha shake mixture over the chocolate. Top with cocoa nibs if desired.
Notes
– Adjust matcha powder to your preference for a stronger or milder green tea taste.
– Ensure your full-fat coconut milk has been refrigerated overnight for optimal cream separation. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
What makes this Matcha Chocolate Lava Shake work is its rich, molten center, achieved through a clever combination of ingredients and chilling. The key is to create a concentrated, intensely flavored chocolate ganache that will remain semi-solid even when blended into a cold shake. This is accomplished by melting the dark chocolate with a portion of the coconut milk and cocoa powder, creating a thick, fudgy base. Refrigerating the full-fat coconut milk overnight is crucial. This allows the solid cream to separate from the liquid. When you scoop out this thick cream, it provides an incredibly rich, ice-cream-like texture to the shake without the need for actual ice cream, which can dilute the flavors. The salt enhances the chocolate and matcha flavors, while the honey or maple syrup balances the bitterness of the cocoa and matcha. The final blend brings together the intensely flavored chocolate base with the creamy coconut milk and the earthy, bright matcha, resulting in a luxurious, thick shake with pockets of molten chocolate goodness.
Troubleshooting
- Shake is too thin: Ensure your full-fat coconut milk was refrigerated overnight and that you used the solid cream part. If it’s still too thin, add more of the solid coconut cream or a few ice cubes (though this may dilute flavor slightly).
- Matcha flavor is too weak or bitter: Adjust the amount of matcha powder in future attempts. For a weaker flavor, use less; for a stronger flavor, use more. Ensure you are using high-quality ceremonial or culinary grade matcha for the best taste.
- Chocolate lava effect is missing: This can happen if the chocolate ganache base isn’t concentrated enough or if the shake is blended for too long at high speed, fully incorporating the chocolate. Try blending the shake for a shorter duration, just until combined, and ensure the chocolate portion is thick before blending.
- Shake is not sweet enough: Adjust the honey or maple syrup to your preference. Start with the lower amount and add more if needed after tasting.
Substitutions
- Coconut Milk (canned): For the base ganache, you can substitute with heavy cream, though this will make the shake non-vegan. For the shake’s body, other non-dairy milks like oat milk or soy milk can be used, but the texture will be less rich and creamy than with coconut milk.
- Honey/Maple Syrup: Agave nectar or date syrup can be used as alternative sweeteners. The flavor profile might change slightly depending on the chosen sweetener.
- Dark Chocolate: Vegan chocolate chips or chunks can be used. Ensure they have a high cocoa content for the best flavor and molten effect.
- Matcha Powder: While matcha is key to the unique flavor, if unavailable, you could omit it for a pure chocolate lava shake, or experiment with a small amount of finely ground coffee for a different flavor dimension.
Pro tips
- Use high-quality dark chocolate for the best lava flavor.
- Adjust matcha powder to your preference for a stronger or milder green tea taste.
- Ensure your full-fat coconut milk has been refrigerated overnight for optimal cream separation.
Enjoy this unique and satisfying Chocolate Shake. Experiment with toppings like extra cocoa nibs or a sprinkle of shredded coconut for added texture.
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Frequently asked questions
Can I make this shake ahead of time?
While you can prepare the chocolate ganache base and refrigerate the coconut milk ahead of time, it’s best to blend the shake just before serving. This ensures the ‘lava’ effect remains distinct and the shake has the ideal thick, cold consistency.
What kind of matcha powder should I use?
For the best flavor and bright color, use culinary or ceremonial grade matcha powder. Lower quality matcha can be more bitter and may not blend as smoothly, impacting the overall taste and appearance of your shake.
How can I make this shake thicker without ice cream?
The secret to thickness is using the solid cream from a can of full-fat coconut milk that has been refrigerated overnight. This creates a rich, creamy base without diluting the flavors like ice or water might.
Is this recipe vegan?
Yes, the recipe is designed to be vegan if you use maple syrup instead of honey and ensure your dark chocolate is dairy-free. The use of coconut milk and almond milk further supports its vegan status.
