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Place chocolate in a heat-safe bowl and set aside.
Put coconut milk in a small pot and bring just to a boil over medium heat.
Pour over the chocolate and let rest for 2 minutes, then stir gently until the mixture is smooth and the chocolate is melted.
Warm over a pot of simmering water, if needed to melt any remaining pieces of chocolate.
Serve sauce warm or store in an airtight container in the refrigerator for up to two weeks. To reheat, gently warm the sauce in the top of a double boiler.