Salted chocolate fondue
This post was created in partnership with Bob's Red Mill.
Last month I set out on a mission to make (dairy free) coconut crème brûlèe and, 28 eggs later, I nailed it. Except I didn’t. Because after 48 hours in the refrigerator, brown liquid started pooling around the edges and - much to my surprise - covering it with sugar and taking a torch to it couldn’t mask whatever separation was going on inside (Thom spit it out and Thom never spits anything out). So it’s back to the drawing board for my coconut crème brûlèe and me. Which is totally fine because my custard failure led me to what just might be my new favorite dessert: SALTED CHOCOLATE FONDUE.
But not just any salted chocolate fondue. Salted chocolate fondue made with unsweetened baking chocolate and cacao butter and coconut sugar. If you couldn’t tell by now, I’ve got a thing for all three of those ingredients but I’ve really got a thing for coconut sugar. I’ve said it once and I’ll say it a million times again: the flavor is truly unparalleled to any other sweetener I’ve ever used. It is rich and caramel-y (heads up: it makes for a really delicious caramel cream) (and that caramel cream makes for a really delicious addition to coconut banoffee pie), and I can almost guarantee you it will make any sweet sauce/custard/whatever taste 10x better than what it would without coconut sugar. FOR REAL. It’s that good.
Like a lot of the ingredients in my pantry (rolled oats, flour, starch, etc.), Bob’s Red Mill is my go-to source for coconut sugar because 1) QUALITY and 2) I can always count on their products to be consistent.. which also makes them reliable. And let’s not forget about the fact that you can basically buy BRM products everywhere so I should probably add accessibility to that list, too. Good quality, consistent, reliable, and accessible— you really can’t ask for more, folks.
So this salted chocolate fondue spread of my dreams. I didn’t even realize how I much I like fondue until I made fondue for the very first time and I was like OMG THIS IS AMAZING IT’S BASICALLY A DESSERT BUFFET ON A TRAY (*rethinks renaming recipe dessert buffet on a tray*). It comes together within 20 minutes and is basically fool proof so if you haven’t figured out what to make for Valentine’s or Galentine’s or Palentine’s (this is, apparently, a thing), you need to round up all your favorite snacks and make yourself the salted chocolate fondue spread of your dreams. And then share it with some people you love because fondue is better with friends. <3
Notes: If you can’t get your hands on coconut sugar, cane sugar will work in a pinch (I’d probably use brown sugar, TBH). If you only have liquid sweeteners on hand, omit the same measurement of milk to account for the new liquid (i.e. reduce the milk to 3/4 cup if using 1/4 cup of maple syrup). Coconut oil can be used in place of the cacao butter but I would not recommend it because cacao butter does a really lovely job of toning down the bitterness of the unsweetened chocolate. Almondmilk, soy milk, etc. can be substituted in place of the coconut milk - just don’t use water otherwise the chocolate will seize. ;) Oh! Also. If you reduce the coconut milk to 1/2 cup it makes for bangin’ chocolate truffles. Just sayin’.
This post is sponsored by Bob's Red Mill, the employee-owned grain company that's committed to providing good food for all. All opinions are my own (and I think Bob's Red Mill rules).
SALTED CHOCOLATE FONDUE
1/4-1/2 cup (40-80g) Bob’s Red Mill coconut sugar
4 ounces (116g) unsweetened baking chocolate
2 ounces (60g) cacao butter
1 cup (205g) unsweetened coconut milk
2 teaspoons (12g) pure vanilla extract
3/4 teaspoon (2g) sea salt flakes
You’ll also need
Peanut butter truffles
Fresh fruit (strawberries, raspberries, etc.)
Dried fruit (coconut strips, bananas, etc.)
First things first: you need to turn the coconut sugar into powdered coconut sugar, otherwise the crystals take too long to break down and can leave behind a grainy consistency. I like to blend mine using my coffee grinder but feel free to use a blender if that’s all you have. Blend the sugar until it’s the consistency of powdered sugar; it will take 20-45 seconds.
Melt the chocolate in a double boiler set over medium heat. Once melted, stir in the powdered coconut sugar (I used 60g), coconut milk, vanilla extract, and sea salt; whisk until combined then let the mixture continue to heat for 3-5 minutes, just until it’s a nice, runny consistency that’s perfect for dipping.
And there you have it. Super easy salted chocolate fondue. Serve with pretzel sticks, wafers, peanut butter truffles, fresh fruit, dried fruit, etc. Leftover fondue can be stored in an airtight container and refrigerated for up to one week. To melt, simply place container in a hot water bath.
Yield: 6 servings