Chocolate Fondue with Mango-Coconut Dippers
This recipe is a delightful and indulgent Paleo dessert that brings together the flavors of India with a luxurious chocolate fondue and fruit-coconut dippers.
Allergens
None
Ingredients
- 8 oz dark chocolate (minimum 70% cocoa)
- 1/2 cup coconut cream
- 2 ripe mangoes, peeled and sliced into strips
- 1 cup unsweetened shredded coconut
- A pinch of sea salt
Instructions
- In a double boiler, gently melt the dark chocolate over low heat. Stir occasionally to ensure even melting.
- Once the chocolate is completely melted and smooth, remove from heat and let it cool slightly.
- Gradually add coconut cream into the melted chocolate while stirring, until you achieve a velvety consistency. Season with a pinch of sea salt for a divine contrast.
- Prepare mango coconut dippers by tossing the mango strips and shredded coconut together in a bowl.
- Arrange your fruit and coconut dippers on individual plates, ready to be dipped into the silky chocolate fondue.
Chef’s Insight
The combination of sweet mango, coconut, and rich chocolate creates an explosion of flavors that will transport you to the heart of India.
Notes
This recipe is perfect for entertaining or a special occasion.