Chocolate-coconut fondue
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This silky chocolate fondue uses coconut milk and high-quality dark chocolate instead of regular cream. The charming swirls and patterns of coconut cream on the chocolate surface make this fondue a sophisticated treat worthy of special occasions. Serve this chocolate fondue with fruit for dipping, such as sliced bananas, strawberries, or grapes, or other accompaniments of your choice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (400 g) coconut milk (do not shake)
- 2 cups dark chocolate chips
- 2 tsp vanilla extract
- Fruits for dipping, such as bananas, strawberries, and grapes
We recommend
Recipes with similar ingredients: coconut milk, dark chocolate, chocolate chips (granules), vanilla extract
Cooking the dish according to the recipe:
- Prepare a water bathBring a few centimeters of water to a boil in a saucepan and place a heat-resistant bowl on top. The bowl should not touch the water.
- Set aside about 1 tablespoon of coconut cream (the thick mixture that coats the coconut milk when you open the can). Pour the remaining contents of the can into a bowl and heat, stirring, until smooth.
- Add the chocolate chips and vanilla extract to a bowl and let melt, stirring occasionally, until smooth and creamy. Pour the chocolate into a fondue pan. Place the reserved coconut cream in a clean, heatproof bowl and melt over simmering water (the cream will quickly become smooth).
- Drizzle the chocolate fondue with coconut cream. Use a toothpick to create pretty patterns on the surface of the chocolate. Serve with bamboo skewers or fondue sticks. Dip fruit into the chocolate and enjoy!
Author of the recipe - Amber Kelley is the winner of the children's cooking show Star Kids.
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