Photo: Jean Allsopp; Styling: Julia Dowling Rutland
Makes 2 1/2 cups

For tropical flair, serve with bowls of toasted coconut and toasted sliced almonds.

How to Make It

Step 1

Combine all ingredients in a large, heavy saucepan over medium-low heat, stirring until chocolate melts.

Step 2

Transfer to a fondue pot, and keep warm over a candle burner. Serve with pound cake and fresh fruit.

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