Fondue is the French word for “melt.” and this month we are making a decadent melted mix of chocolate and coconut cream, into which we will be dipping a number of luscious fruits. For eye health we use dark chocolate, also called bittersweet, for its antioxidant benefits and flavonoids which help to protect the eye as you age. To derive maximum benefit, choose brands where the cacao extract percentage is at least 70%. Milk products are known to deplete the benefits of dark chocolate by decreasing the absorption of the antioxidants, so this recipe uses coconut cream.
Servings: 4 people
- 1 cup canned, sweetened cream of coconut
- 6 oz bittersweet chocolate, finely chopped (not unsweetened)
- Your choice assorted fresh fruit: banana chunks, strawberries, 1-inch chunks pineapple
- Dried fruit such as apricots
- More sinful dippers such as almond biscotti, pound cake cubes, meringue kisses, pretzels, frozen cheesecake bites...
- In a heavy large saucepan, combine the sweetened cream of coconut and the chopped chocolate. Stir mixture over very low heat until chocolate is melted and your mixture is smooth.
- Fondue can be prepared 8 hours ahead; you will cover and store at room temperature. When ready to serve, stir over low heat to rewarm.
- Transfer mixture to fondue pot. Place over candle or canned heat burner.
If you like coconut, you can add a bit of coconut extract or toasted coconut into the mixture. You could add a bit of coconut rum for an additional kick as well. Semi-sweet chips can be substituted but it will be sweeter and not as beneficial to your health. If the mixture is too thick for your liking, add a bit more cream of coconut. And if you just can’t do coconut, replace with an equivalent amount of heavy cream and add some different spices for something unique, like ½-1 teaspoon ground cinnamon or if you are really daring, how about chile powder?
Recipe source, Discovery Eye Foundation