For tropical flair, serve with bowls of toasted coconut and toasted sliced almonds.

Recipe by Coastal Living July 2006

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Credit: Jean Allsopp; Styling: Julia Dowling Rutland

Recipe Summary

Yield:
Makes 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a large, heavy saucepan over medium-low heat, stirring until chocolate melts.

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  • Transfer to a fondue pot, and keep warm over a candle burner. Serve with pound cake and fresh fruit.

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