Chocolate And Coconut Cream Fondue
- 1 (15 ounce) can cream of coconut (such as Coco Lopez)
- 12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, finely chopped
- 1/4 cup whipping cream
- 1/4 teaspoon coconut extract
- For dipping
- strawberry
- pineapple chunk
- banana, pieces
- tangerine, segments
- cubes poundcake
- Combine the sweetened cream of coconut and 12 ounces of chocolate in a heavy large saucepan. Stir the mixture over very low heat until the mixture is smooth.
- Stir in the whipping cream and extract.
- Transfer the mixture to the fondue pot. Place over a candle or canned heat burner, and serve with fruit.
- You can prepare this 8 hours ahead of time - just cover it and store at room temperature, and rewarm it before serving.
cream of coconut, bittersweet chocolate, whipping cream, coconut, strawberry, pineapple, banana, poundcake
Taken from www.food.com/recipe/chocolate-and-coconut-cream-fondue-176287 (may not work)