Email to Buny      

Sweet: Chocolate-Coconut-Almond Fondue

Source of Recipe

from Fondue (William Morrow, 1999), by Rick Rodgers.


List of Ingredients

* ½ cup sliced almonds
* 1 cup cream of coconut, such as Coco Lopez
* ½ cup heavy cream
* 12 ounces high-quality milk chocolate, finely chopped
* 1 ounce unsweetened chocolate, finely chopped
* ½ cup desiccated coconut flakes  

What to Dip:
Pound cake, cut intobite-sized cubes ·
Angel food cake, cut into bite-size cubes ·
Large, whole strawberries with stems attached ·
Bananas, cut into bite-sized pieces


Recipe

1. Position a rack in the top third of the oven and preheat to 350ºF. Spread the almonds on a baking sheet. Bake, stirring occasionally, until the almonds are toasted, about 8 minutes. Cool completely. Chop the almonds finely and set aside.

2. In a medium, heavy-bottomed Chantal saucepan, bring the cream of coconut and heavy cream to a simmer over medium heat. Remove from the heat and add the chocolates. Let stand until the chocolates soften, about 3 minutes. Whisk until smooth.

3. Transfer to a Chantal ceramic fun fondue pot or chafing dish and keep warm over a burner. Serve immediately with the dipping ingredients and bowls of the almonds and coconut. Allow guests to sprinkle their dipped food with the almonds and coconut before eating. Serves 4-6