Chocolate And Coconut Cream Fondue

Recipe Ingredients

1		Sweetened cream of coconut - (15 oz)
		= (such as Coco López)
12 oz	340g	Bittersweet or semisweet chocolate - finely chopped
		= (do not use unsweetened)
1/4 cup	59ml	Whipping cream
1/4 teaspoon	1.3ml	Coconut extract
		Assorted fresh fruit
		= (such as whole strawberries, 1"-thick
		Slices banana, 1" cubes peeled cored
		Pineapple, and tangerine segments)

Recipe Instructions

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.

This recipe yields 8 servings.

Source:
Bon Appetit, December 2002

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