CHOCOLATE AND COCONUT CREAM FONDUE (recipe)

[Guest guest]

i made this tonight and had to share the recipe. it

was sooooo good! i served it with strawberries,

bananas, angel food cake, maraschino cherries, and

pirouline cookies. also, i wanted to thank shawn

because he found this recipe for me. hope everyone

had a nice valentine's day.

 

CHOCOLATE AND COCONUT CREAM FONDUE

 

1 15-ounce can sweetened cream of coconut (such as

Coco López)

12 ounces bittersweet (not unsweetened) or semisweet

chocolate, finely chopped

1/4 cup whipping cream

1/4 teaspoon coconut extract

 

Assorted fresh fruit (such as whole strawberries,

1-inch-thick slices banana, 1-inch cubes peeled cored

pineapple, and tangerine segments)

 

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.

 

Bon Appétit

December 2002

 

 

 

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