Chocolate And Coconut Cream Fondue - cooking recipe

Ingredients

1 (15 ounce) can cream of coconut (such as Coco Lopez)
12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, finely chopped
1/4 cup whipping cream
1/4 teaspoon coconut extract
For dipping
strawberry
pineapple chunk
banana, pieces
tangerine, segments
cubes poundcake

Preparation

Combine the sweetened cream of coconut and 12 ounces of chocolate in a heavy large saucepan. Stir the mixture over very low heat until the mixture is smooth.
Stir in the whipping cream and extract.
Transfer the mixture to the fondue pot. Place over a candle or canned heat burner, and serve with fruit.
You can prepare this 8 hours ahead of time - just cover it and store at room temperature, and rewarm it before serving.