INGREDIENTS

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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