For the Chocolate Orange Ganache
In a small pan, stir the coconut milk and Choc Shot Orange Spice together on low heat.
Add the chocolate chips and turn up the heat slightly until it has started to melt. Continue stirring until all of the chocolate chips have melted and you have a nice glossy sauce.
Put a teaspoon of the sauce in the bottom of each shot glass, followed by the peeled clementine pieces. Then top up with the ganache until it is 3/4 full.
Leave to set in the fridge for about 1 and 1/2 hours, then make your chantilly cream.
For the Coconut Chantilly Cream
As your tin of coconut milk has been in the fridge overnight, it should have separated into a thick cream at the top, and liquid at the bottom. Carefully scoop the thick cream into a medium sized bowl, leaving the liquid behind.
Add the optional icing sugar if you like at this stage.
Whisk the coconut cream until soft peaks form and dollop on top of the ganache using a piping bag or spoon.
Arrange the additional optional decorations on top if you like, and serve immediately.