Guest guest Posted February 11, 2005 Report Share Posted February 11, 2005 i made this for valentine's day last year and it was amazing! i may have posted the recipe then, but wanted to share it again because it's just too good. i'm making it again this year. i'm gonna have diced pound cake, pirouline cookies, sugar wafers, graham crackers, strawberries, grapes, bananas, and marashino cherries to dip in the fondue. i don't have a fondue pot, i just use a small warmed bowl (and refill as necessary) and it works fine. 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. Recipe source: Bon Appétit December 2002 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.