This is my homage to what I consider to be one of the best candy bars on the planet: Fran’s Coconut Gold Bar created by Fran’s Chocolates in Seattle, Washington. The bar consists of bittersweet chocolate wrapped around a creamy coconut–white chocolate ganache center. It’s off-the-charts good! To achieve that contrast between the bitter dark chocolate and the sweet coconut ganache in a milkshake, I combine a double chocolate shake with a mousse-like coconut whipped cream and layer this shake like a parfait. All you need to do is dig in your straw and stir for a little bit of heaven.

　　

Ingredients

Makes one 16-ounce milkshake

　　1/4 cup plus 2 tablespoons heavy cream

　　3 tablespoons cream of coconut, such as Coco López

　　2 tablespoons Marshmallow Fluff

　　1/3 cup whole milk

　　3 tablespoons Chocolate Syrup (page 153)

　　11 ounces premium chocolate ice cream (about 1 3/4 packed cups)

　　Toasted dried shredded sweetened coconut, for garnish (optional)

　　

Step 1

Combine the heavy cream, cream of coconut, and Marshmallow Fluff in a medium bowl. Using a hand-held mixer, whip until stiff peaks form.

　　

Step 2

Combine the milk and chocolate syrup in a blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Pour one-third of the milkshake into a 16-ounce glass and top with 1/4 cup of the coconut cream mixture. Repeat with another third of the milkshake and 1/4 cup coconut cream. Top with the remaining third of the milkshake. Top with the remaining 2 tablespoons coconut cream and garnish with toasted coconut, if desired. Serve immediately.

　　Bobby Flay's Burgers, Fries, and Shakes