Author Notes: Recipe courtesy of Phillip & Mystique of Chef Sous Chef for Green & Black’s —greenandblacks
cup light coconut milk
tablespoons Amaretto liqueur
grams Green & Blacks 70% Dark chocolate, broken into squares
- In a small saucepan, bring coconut milk to a simmer over medium heat. Remove from heat.
- Stir in amaretto, then add chocolate. Allow for it to sit for about two minutes, until chocolate begins to melt. Whisk until smooth and well combined. Transfer to a fondue pot or heatproof bowl and sprinkle with a pinch of salt.
- Note: If the chocolate becomes grainy, stir in one tsp. (5mL) boiling water. Continue adding water, one teaspoon at a time, until the chocolate becomes smooth again.
- To serve a crowd, double or triple the recipe.