What would Valentine's Day be without a healthy dose of chocolate? I can't imagine--as it would never happen in my house! We are a family of chocolate lovers; from the refined champagne truffles of Teuscher to a Cadbury milk and nut bar, we love it all with equal abandonment. My daughter was born on Valentine's Day and we celebrate every year with a chocolate confection of her choosing. Over the year's we've celebrated with achingly sweet Amish whoopie pies, dense flourless chocolate cakes and delicate chocolate macaroons from Payard. It's a giddy, guiltless tradition that we all look forward to celebrating. This year, she has her heart set on chocolate fondue. I've got my A game on and will serve a delicious Chocolate-Coconut Fondue perfect for two or twelve. The classic dessert fondue is elevated with cream of coconut which adds a rich, sweet flavor-much like a coconut pattie but so much better! Our plan is to dip and dunk our was to chocolate nirvana this Valentine's Day!
15 ounce can of cream of coconut (I like Coco Lopez)
12 ounces of semisweet chocolate, chopped
1/4 cup heavy cream
1/4 teaspoon coconut extract
Assortment of fresh fruit; orange slices, pineapple, bananas, strawberries
Combine the cream of coconut and chocolate in a large heavy saucepan. Stir over very low heat until the chocolate melts and the mixture is smooth. Stir in the heavy cream and coconut extract. Transfer to a fondue pot or you can use individual teacups (the mixture won't stay as hot but looks very pretty!) and serve with fresh fruit and cookies.
recipe adapted from Rozanne Gold, Radically Simple.