| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cklive14 | 1 | servings | |
INGREDIENTS
| 3/4 | c | Heavy cream |
| 12 | oz | High-quality bittersweet chocolate; finely chopped |
| 1 | tb | Cognac; brandy, or liqueur, |
| ; up to 2 |
INSTRUCTIONS
What to dip: pound cake cut into bite-sized cubes; large, fresh strawberries with stems attached; fresh cherries, pitted; fresh clementines, peeled and divided into sections; fresh pineapple, pared, cored and cut into bite-sized wedges; dried apricots; glazed oranges, cut into wedges. In a medium, heavy-bottomed saucepan, heat the cream until very hot. Add the chocolate and let stand until softened, about 3 minutes. Add the Cognac and whisk until smooth. Transfer to a ceramic fondue pot or ceramic chafing dish and keep warm over a burner. Serve immediately, with the dipping ingredients of your choice. Yield: 4 to 6 servings Variations: Chocolate-Orange Fondue: Stir the grated zest of 1 orange and 2 tablespoons orange-flavored liqueur into the fondue. Black Forest Fondue: Stir 2 tablespoons finely chopped cherry preserves and 2 tablespoons kirsch into the fondue. Chocolate Mint Fondue: Stir 1 or 2 tablespoons creme de menthe liqueur into the fondue. Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9275 Converted by MM_Buster v2.0l.
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