ACCOMPANIMENTS
In top of a double boiler or a metal bowl set over a saucepan of simmering
water melt chocolate, stirring until smooth, and stir in butter until it is
incorporated.
In a heavy saucepan heat cream over moderate heat until hot but do not
boil. Add sugar and stir until dissolved. Add cream to chocolate 1/2 cup at
a time, stirring until cream is incorporated before adding next 1/2 cupful.
Stir in vanilla and optional liqueur.
Serve fondue in a fondue pot over a very low flame with accompaniments.
Yield: 1 3/4 cups
Notes: Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9063
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Mar 7, 1998
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