⅔ cup evaporated skim milk
3 tbsp agave nectar
½ tsp vanilla extract
¼ tsp espresso powder or instant coffee granules (optional)
⅓ cup unsweetened cocoa powder
3 ounces bittersweet chocolate (such as Ghirardelli), chopped
1 cup cubed angel food cake
2 cups fresh fruit (sliced kiwi, bananas, and mango)*
1. Combine evaporated milk, agave nectar, vanilla extract, and espresso powder in a small heavy-bottomed saucepan. Place over medium heat and cook until mixture begins to bubble around the edges. Remove from heat.
2. Whisk in cocoa powder until well blended. Add chocolate. Cover and let stand 5 minutes. Whisk until chocolate is well blended; pour mixture into a fondue pot to keep it warm. (Add more milk if mixture becomes too thick.)
3. Use forks or skewers to dip cake and fruit into chocolate.
*Note: If fresh seasonal fruits are sparse, try dipping dried fruits such as apricots, figs, apples, and dates.