1/4 cup whipping cream
1 15-ounce can sweetened cream of coconut (such as Coco López) **
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/4 teaspoon coconut extract
Dippers of choice:
Bananas, lady fingers, apples, strawberries and small bits of cake
**'Find Coco Lopez in most liquor stores. It is a thick, sweet coconut mixture commonly used for making coconut drinks.
Combine cream of coconut and chocolate in heavy large saucepan. Stir mixture over very low heat until chocolate melts and mixture is smooth. Stir in whipping cream and extract.
The fondue can be prepared 8 hours ahead. Cover; store at room temperature. Stir over low heat to rewarm before serving.)
Place mixture in a small fondue pot over candle or gel fuel burner. Serve with dippers of choice.
Posted: 12/27/2010 1:21:34 PM