(adapted from Summertime Anytime: Recipes From Shutters On The Beach, Clarkson Potter 2008)
12 ounces dark or semisweet chocolate (chips or broken up into small pieces)
1 cup (8 ounces) full fat coconut cream , stirred
1 teaspoon coconut extract
Pinch sea salt
Things to dip: whole berries, such as strawberries, blackberries, and raspberries; orange sections; banana slices; pineapple cubes; homemade marshmallows; salted pretzels; potato chips; little cubes of cake; biscotti
1. Over low heat in a double boiler (set a large pan over a medium pot filled with about an inch of boiling water), combine the coconut cream and chocolate. Stir frequently over low heat until the chocolate melts and the mixture is smooth, about 5 minutes.
2. Stir in the coconut extract and pinch of salt. Transfer the mixture to eight small ceramic ramekins or a heated fondue pot .
3. To serve, arrange the fruit and other dippers alongside the warm fondue, with skewers on the side.
NOTE: The fondue can be prepared a couple of hours ahead of time and stored, covered, at room temperature. It can also be stored in the refrigerator for up to one week. To rewarm the fondue, microwave it for 30 seconds, stir, and repeat until warm but not bubbling. You can also warm it in a heavy pot over very low heat, stirring constantly to prevent burning.
Try some Cranberry-Almond Scones for a soul-satisfying treat.