Chocolate Coconut-Cream Fondue
Photo: Jean Allsopp; Styling: Julia Dowling Rutland
For tropical flair, serve with bowls of toasted coconut and toasted sliced almonds.
Yield: 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.
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