Photo: Jean Allsopp; Styling: Julia Dowling Rutland
For tropical flair, serve with bowls of toasted coconut and toasted sliced almonds.
Makes 2 1/2 cups
1 (11.5-ounce) package dark chocolate morsels
1 cup cream of coconut
1/2 cup whipping cream
1/2 teaspoon coconut extract
Combine all ingredients in a large, heavy saucepan over medium-low heat, stirring until chocolate melts.
Transfer to a fondue pot, and keep warm over a candle burner. Serve with pound cake and fresh fruit.