Chocolate And Coconut Cream Fondue Food

DARK CHOCOLATE-COCONUT FONDUE

Steps:

• Prepare a double boiler: Simmer a few inches of water in a saucepan and place a heatproof bowl over the pan. Make sure the bowl is not touching the water.
• Reserve about a tablespoon of coconut cream (the thick stuff at the top of the can of coconut milk when you open it) and set aside. Pour the rest of the can into the bowl and let it melt, stirring, until smooth.
• Add the chocolate chips and vanilla to the bowl and let melt, stirring occasionally, until smooth and creamy. Pour the chocolate into a fondue pot. Put the reserved coconut cream in a clean heatproof bowl and melt over the simmering water (it will not take long for the cream to melt and become smooth).
• Drizzle the coconut cream on top of the chocolate fondue. Using a toothpick, swirl the coconut cream into the chocolate, creating a pretty design. Serve with bamboo skewers or fondue picks. Dip the fruit in the chocolate and enjoy!

CHOCOLATE AND COCONUT CREAM FONDUE

Steps:

• Combine sweetened cream of coconut and 12 ounces chocolate in heavy large saucepan. Stir mixture over very low heat until chocolate melts and mixture is smooth. Stir in whipping cream and extract. (Fondue can be prepared 8 hours ahead. Cover; store at room temperature. Stir over low heat to rewarm before serving.)
• Transfer mixture to fondue pot. Place over candle or canned heat burner. Serve with fruit for dipping.

CHOCOLATE FONDUE

Steps:

• Form mini scoops of ice cream in your favorite flavors, placing the scoops on a cookie sheet. Insert small wooden skewers into the scoops Place in the freezer. Have ready chopped nuts, toasted coconut or any of your favorite ice cream garnishes.
• Melt chocolate over double boiler, whisk in softened butter. Pour water in all at once, whisk. Pour into fondue pot, place over sterno. Remove ice cream from freezer, dip in fondue, roll in garnishes. ENJOY!!!

CREAMY FONDUE

Steps:

• Stir cream, butter, brown sugar, white sugar, cinnamon, nutmeg, and salt together in a saucepan over medium-low heat; bring to a boil, stirring just once to combine. Transfer the fondue into a fondue pot to keep warm for serving.

CHOCOLATE AND COCONUT CREAM FONDUE

Steps:

• 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.

CHOCOLATE FONDUE

Steps:

• To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
• Stir until smooth.
• Add more liquid if the sauce seems too thick or look curdled.
• Remove from the heat and stir in the vanilla.
• Use warm fondue immediately or set aside until needed and rewarm briefly.
• Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
• If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.
• Leftover sauce keeps several days in the refrigerator.
• It is a prefect topping for ice cream.
• Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.
• For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.
• For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.
• Butter or cream results in a softer, mellower chocolate flavor.
• Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.
• If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200° F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.
• Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).

SMOOTH CHOCOLATE FONDUE

Steps:

• In a microwave-safe bowl or heavy saucepan, combine the milk, chocolate chips, cream and vanilla. Heat just until chips are melted, stirring occasionally. Transfer to a fondue pot and keep warm. Serve with fruit or cake.