Carson Kressley and Thom Filicia from Queer Eye for the Straight Guy had me laughing so hard on Pickler and Ben! They helped me make (well, taste) my Dark Chocolate Coconut Fondue, along with Kellie and Ben.
This fondue is a great last-minute party dessert idea, because it’s so easy to make! I use dark chocolate and coconut milk, which makes it extra dreamy (and you don’t have to feel guilty eating it!) The set was beautiful, and crew was so organized and kind! It was a great reason to visit Nashville for my very first time 😀 Thank you so much, Pickler & Ben team!
Dark Chocolate Coconut Fondue
- Favorite dipping fruits such as bananas, strawberries, blueberries, raspberries, or grapes
- 1 14-ounce/400 g can coconut milk (not coconut beverage), divided
- 2 teaspoons pure vanilla extract
- 2 cups/350 g high-quality dark chocolate chips
Prepare a double boiler by simmering a few inches of water/cm in a saucepan and placing a heat-safe bowl over the pan. Make sure the bowl is not touching the simmering water.
While the water is coming to a simmer, wash and cut your fruits so they are bite-size. Arrange them on a plate.
Scoop out about a tablespoon of the coconut cream (the thick stuff at the top of the can when you open it) and set aside.
Pour about 2/3 of what remains in the can into the bowl, along with the vanilla and chocolate chips. Stir and let the chocolate melt until smooth and creamy. Add more coconut milk if you prefer a thinner fondue. Pour the chocolate into a fondue pot.
Melt the reserved coconut cream. You can do this in another (smaller) double boiler or replace the chocolate bowl with a new bowl. It will not take very long for the cream to melt and become smooth.
Drizzle the coconut cream on top of the chocolate in a swirl. Taking a toothpick, swirl the coconut cream in the chocolate, creating a pretty design.
Serve with fondue picks or bamboo skewers. Dip the fruit into the chocolate, and enjoy!