Saturday, April 9, 2011

Coconut Dulce de Leche Chocolate Fondue

2 13.5 ounce cans regular coconut milk (Chaokoh brand preferred or any high-fat version)
1 cup firmly packed light brown sugar
3/4 teaspoon kosher salt, OR, 1/2 teaspoon of table salt
3 ounces bittersweet chocolate, finely chopped
2 teaspoons vanilla or coconut extract
3 T dark rum, coconut rum, or cognac

Preparing the fondue:
Combine coconut milk, brown sugar, and salt in a 12-inch or larger heavy skillet. Heat over medium heat until sugar dissolves, stirring occasionally. Increase heat to medium-high and cook until reduced and thickened, stirring more frequently as the mixture thickens; this should take 15 to 20 minutes. The mixture will become darker, and the bubbles will go from being somewhat frothy to looking more like bubbling lava. A wooden spoon or heat-proof spatula scraped along the bottom from one end to another should leave a trail that "heals" within a few seconds. When this happens, remove from heat.

Add the chocolate, wait about 1 minute, then stir to incorporate. Once chocolate is fully melted, stir in the vanilla and liquor.

Transfer to fondue pot or ceramic bowl. If using a fondue pot, make sure the heat is low to prevent scorching.

Serve with fresh fruit (bananas, pineapple, strawberries), angel food or pound cake cubes, pretzels, potato chips, and whatever else suits your fancy.

Makes about 2 1/2 cups


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