Chocolate and Coconut Cream Fondue

By Bostoncook

Bon Appetit

Ingredients

• 1 can cream of coconut (15 ounce)
• 12 ounces bittersweet chocolate, or semisweet; 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)

Details

Servings 6

Preparation

Step 1

1. 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.

2. 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.

Notes: Beyond excellent.