Sweet: Chocolate & Coconut Cream Fondue
Source of Recipe
Bon Appetit
List of Ingredients
15 oz can sweetened cream of coconut (such as Coco López)
12 ounces bittersweet (not unsweetened) or finely chopped
semisweet chocolate
1/4 cup whipping cream
1/4 teaspoon coconut extract
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Assorted fresh fruit (such as whole 1-inch-thick slices
strawberries Recipe
Combine sweetened cream of coconut and 12 ounces chocolate in heavy large saucepan. Stir mixture over very low heat until chocolate melts and mixture is smooth. Stir in whipping cream and extract. (Fondue can be prepared 8 hours ahead. Cover; store at room temperature. Stir over low heat to rewarm before serving.) Transfer mixture to fondue pot. Place over candle or canned heat burner. Serve with fruit for dipping. Makes 8 servings.
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