In a saucepan over medium heat, mix the dark chocolate, coconut oil and milk.
Stir for 6 minutes or until the batter is evenly combined.
Remove from the heat and let it cool down for 5 minutes.
Transfer to a bowl, cover it and refrigerate for 1 hour.
Pour into glasses and top with chopped nuts and whipped cream.
Serve and enjoy.
Recipe Notes
Add some coconut flakes into the batter for a crunchy kick.