Dark chocolate coconut rum fondue

By Eat More Chocolate Team      

April 16, 2015

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Chocolatey Rum Fondue-Feel free to leave the rum out, since you stir it in at the end, it does NOT cook out.

  • Prep: 5 mins
  • Cook: 5 mins
  • 5 mins

    5 mins

    10 mins

  • Yields: 8-10 Servings


Roughly chop the chocolate and place into a medium bowl.

Heat the coconut cream along with the heavy cream in a small sauce pot over low heat until it just begins to simmer, about 2 minutes.

Pour the hot cream into the bowl, over the chocolate and allow the chocolate to sit in the cream untouched for 10 minutes.

Whisk the chocolate and cream together until smooth then add in the vanilla, coconut extract, rum, and salt. Whisk to combine and then pour into a serving bowl.

Serve with toasted coconut, fresh fruit, pound cake or any fun dippers of your choice with a side of wooden skewers for dipping.

Fondue can be stored covered in the refrigerator for up to a week and then reheated over very low heat or in the microwave in 15 second intervals. Be careful chocolate can burn every easily.


7 ounces good quality dark chocolate 72% or higher

8 ounces good quality semi-sweet chocolate

1- 14 ounce can coconut cream (not coconut milk) about 2 cups

1 cup heavy cream

1 teaspoon pure vanilla extract

2 teaspoons coconut extract

2 Tablespoons spiced dark rum

pinch of sea salt

2 cups toasted coconut

3 pints strawberries, rinsed

wooden skewers