Recipe Author – Amber Kelley (Amber Kelley) – winner of the children’s cooking show Star Kids
Coconut milk and high-quality dark chocolate are used in the preparation of this silky chocolate fondue instead of regular cream. Charming twists and patterns of coconut cream on the surface of the chocolate mass make fondue an exquisite treat, worthy of special occasions. Serve chocolate fondue with dipping fruits, such as banana slices, strawberries or grapes, or other snacks of your choice.
Time: 20 minutes.
Servings: 4 – 6
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 can (400 g) coconut milk (do not shake)
- 2 tbsp. dark chocolate granules
- 2 tsp vanilla extract
- Dipping fruits like bananas, strawberries and grapes
- Prepare a water bath: Boil a few centimeters of water in a saucepan and place a heat-resistant bowl on it. The bowl should not touch water.
- Set aside about 1 tbsp. l coconut cream (a thick mass covering coconut milk when you open the jar). Pour the remaining contents of the jar into a bowl and heat, stirring, until smooth.
- Add the chocolate granules and vanilla extract to the bowl and allow to melt, stirring occasionally, until a smooth and creamy mass is obtained. Pour the chocolate into the fondue pan. Put the shelled coconut cream in a clean, heat-resistant bowl and melt over boiling water (the cream will quickly become uniform).
- Sprinkle chocolate fondue with coconut cream. Using a toothpick, draw beautiful patterns on the surface of the chocolate. Serve with bamboo skewers or fondue chopsticks. Dip fruit into chocolate and enjoy!