Chocolate fondue is my new little obsession. It’s such a fun way to eat fruit and great for a dinner party. This recipe is vegan and dairy-free but feel free to substitute the coconut milk for double (heavy) cream if you want. I have a cast-iron fondue pot I bought second hand and like to use for this for the cooking too. Using the pot for the Bain-Marie (bowl in a pan) warms it enough to keep the chocolate warm but actually, the chocolate won’t set solid as it cools anyway. You could also use this for an indulgent ice cream topping or a drizzle over a chocolate cake.

Method

Put about 5cm of water in a pan and bring to the boil. Once boiling turn Down to a simmer and put a heatproof bowl over the pan (glass or your fondue bowl are good options)
Break up the chocolate and put it in the bowl. Stir continuously until smooth and all the chocolate is melted.
If you have chilled your coconut milk you want to scoop your 1/3 cup from the solids on the top otherwise just pour out and whisk into the chocolate (it will work either way it’s just more creamy using the solids)
Turn off the heat and add your amaretto. Whisk to combine.