Chocolate fondue is like the little black dress of desserts. It may have gained popularity decades ago — fondue reached its peak during the 70s — but it’s never gone out of style. Simple and classic, it’s perfect for an evening with friends or a romantic rendezvous for two. What other dessert has built-in candlelight?
If chocolate fondue is on your Valentine’s Day (or any) menu, here are a few tips to help you melt it up just right.
Chocolate burns easily so warm your fondue on the lowest setting if you’re using an electric fondue pot. Most fondue pots are fueled by butane or other alcohol. You can manage the height of their flames by controlling how much air the flame is exposed to with the burner’s lid. Keep it low to prevent your chocolate from burning.
Fancy, expensive chocolate is not necessary to create this decadent chocolate dessert. Simple semisweet chocolate chips — you know, the ones in your chocolate chip cookies — result in a deliciously rich and creamy fondue.
Save the skewers for heartier dipping items like strawberries and other fruits and marshmallows. Delicate foods like angel food or pound cake may crumble under the weight of the chocolate and fall apart in your fondue. Serve these items on a plate and use a spoon to drizzle the fondue over them.
For this recipe, be sure to grab Cream of Coconut instead of coconut milk. Cream of Coconut has cane sugar mixed in and an intense coconut flavor, which gives this fondue its distinct taste. Skip the amaretto (sad face) for an equally tasty, alcohol-free version.
Store any leftover fondue – I’ve yet to experience this phenomenon, but am told it exists – in an airtight container in your fridge. Warm it by microwaving it in 30-second intervals just until it’s warm and creamy.
Strawberries and marshmallows are my all-time favorite chocolate fondue dippers but I’m open to new ideas. What are your favorites?
Fondue is the little black dress of desserts - simple, classic and also delicious. This Toasted Coconut Chocolate Fondue does not dissapoint.
- 1/4 cup sweetened coconut flakes
- 1 1/2 cups Cream of Coconut
- 3/4 cup heavy cream
- 1 12-oz bag (2 cups) semisweet chocolate chips
- 1 tablespoon Amaretto
- Fresh Strawberries, rinsed and patted dry
- Large Marshmallows
- Pound Cake, cut into cubes
- Biscotti or Shortbread Cookies
- Place coconut flakes in a small saute pan or skillet on medium high heat, stirring occasionally, until coconut begins to brown, 3-5 minutes. Remove from heat and set aside to cool.
- Stir the Cream of Coconut and heavy cream together in a medium pot over medium high heat, just until the cream begins to bubble. Add chocolate chips and stir constantly until chocolate melts and fondue is smooth and creamy. Remove from heat and stir in Amaretto.
- Pour fondue into fondue pot and sprinkle with half the toasted coconut. Place the remaining coconut on a plate for sprinkling over dipped foods. Serve with strawberries, marshmallows, cake, cookies and other dippables.