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Chocolate
Coconut Fondue
Chocolate and Cream of Coconut are combined to make
this sweet coconut fondue. |
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Serves: 8 |
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N G R E D I E N T S |
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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. |
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I N S T R U C T I O N S |
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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.
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