Sweeten up your usual fruit or snack tray with a rich and creamy chocolate fondue. Always a hit at parties, fondue is the social dessert experience that gets people out of their chairs to dip and mingle. Our mix has a pinch of cayenne to liven things up, plus the natural goodness of dark chocolate and coconut. Get the party started with Crystal!
Yield: approximately 2 ½ cups
Prep Time: 5 minutes
Cook Time: 5 to 10 minutes
- 340 g / 2 cups dark or bittersweet chocolate (50% to 80%), chopped fine or chips
- 300 ml / 1 ¼ cup coconut condensed milk or coconut cream
- 15 ml / 1 tbsp pure vanilla extract
- 2 g / 1 tsp espresso powder
- 1 g / ½ tsp cayenne
- 28 g / 2 tbsp Crystal margarine
- Bring a pot of about 2 to 3 inches of water to a simmer. In a heatproof bowl, combine the chocolate with the coconut condensed milk, vanilla, espresso powder, and cayenne. Place bowl over the simmering water, ensuring that it does not come to a boil and that the bowl does not touch the surface of the water.
- Stir every so often until chocolate melts and the mixture is homogeneous and smooth. Remove from heat. Stir in the Crystal margarine until fully incorporated into the chocolate sauce.
- Serve immediately.
- Ensure water is not boiling as this will prevent the chocolate and other ingredients from burning.
- Dip whole or halved strawberries, pineapple chunks, seedless grapes, banana slices, marshmallows, dried fruit, cubes of cakes, or cookies into the chocolate fondue.
- For a sweet and salty option, dip pretzel twists or sticks, or potato chips.
- If dairy is not a concern, regular condensed milk and heavy cream can be readily used.
- If the chocolate fondue gets too thick or cool, place back onto the pot of just simmering water to gently reheat. Alternatively, transfer contents into a fondue pot placed over the lowest heat setting.
- Leftover chocolate fondue can be drizzled over ice cream or cake.