Fruit with Chocolate Sauce and Nuts
Silky chocolate sauce made with coconut milk and cognac, served over fresh fruit and topped with toasted nuts. Dark chocolate is balanced with vanilla sugar for subtle sweetness. Quick to prepare and elegant for entertaining.
Ingredients
- 7 oz chocolate, chopped
- 14 tbsp coconut milk
- 1 tablespoons cognac
- 1 teaspoon vanilla sugar or vanilla extract
- nuts (almonds, pistachios)(optional)
Instructions
- 1
Chop the chocolate into pieces.
- 2
Heat coconut milk in a saucepan until it begins to boil, then remove from heat.
- 3
Add chocolate to the hot milk and stir until completely dissolved.
- 4
Add vanilla sugar and taste. If using dark chocolate, add more sugar if needed for sweetness.
- 5
Allow sauce to cool.
- 6
Meanwhile, peel and cut the fruit, then divide among serving cups.
- 7
Pour chocolate sauce over fruit and sprinkle with nuts.
Tips
Taste and adjust sweetness before cooling, as chocolate flavor develops as sauce cools.
Use dark chocolate for deeper flavor; add extra sugar if preferred.
Good to Know
Sauce keeps refrigerated for 3-4 days. Reheat gently before serving.
Prepare sauce up to 1 day ahead. Assemble with fruit just before serving.
Serve sauce at room temperature or slightly warm. Fruit can be prepared while sauce cools.
Common Mistakes
Do not let coconut milk boil vigorously before removing from heat to avoid curdling.
Stir continuously after adding chocolate to ensure even melting.
Taste before sauce fully cools, as sweetness perception changes as it sets.