¾ cup heavy whipping cream, reserve ¼ cup to thin if fondue begins to thicken
4 semi-sweet chocolate bars, chopped, 3 ½ ounces each
½ cup toasted coconut, optional
Heat water in small Dutch oven over medium heat. Place oven safe dish inside Dutch oven to use as double boiler. Place ½ cup heavy cream in dish and heat until cream comes to a low boil. Remove the dish and add chocolate. Let the chocolate stand in hot cream for 3-5 minutes, then whisk chocolate together with the cream. If the chocolate becomes too thick stir in reserved cream, 1 tablespoon at a time to obtain desired consistency.
Arrange dipplables with skewers on a platter along with chocolate fondue for dipping.