Dairy Free Chocolate Dipping Sauce
8 ounces dark chocolate (70-72 percent cacao), chopped into small pieces
1 tablespoon sugar
1, 13.66-ounce can coconut milk, Thai Kitchen Organic variety (403 mL)
¾ teaspoon vanilla extract
coconut oil (optional)
white or light colored sanding sugars (optional)
In large heat-proof bowl, stir together the chopped chocolate and sugar. Set aside.
In medium saucepan or 4-cup Pyrex measure, heat coconut milk until just boiling and bubbles form. Slowly pour over chopped chocolate mixture and allow to steep, without stirring, for 2 to 3 minutes.
Slowly whisk mixture until chocolate is completely melted and sauce appears shiny and smooth. Stir in vanilla extract and cool at room temperature for up to an hour before service.
Note: Sauce will thicken in a cooler kitchen or when stored in the refrigerator. Slowly reheat the sauce in the microwave on 50 percent power or over low heat, until smooth.
For individual servings: Brush rims of clear glass or plastic cups with coconut oil. Lightly dip in white or yellow colored sanding sugar. Pour sauce into glasses, serve with fresh fruit and garnish with mint.
Sauce keeps in the refrigerator for up to two weeks if tightly covered.
Makes 10 servings
Nutritional values per serving (sauce only): 198 calories, 16 g fat (8 g saturated fat), 2 g protein, 17 g carbohydrates, 2 g fiber, 0 mg cholesterol, 8 mg sodium.