Chocolate Fondue

6 oz chocolate (see chef's notes)

1 cup heavy cream

1 tbsp Cointreau or Brandy

Assorted fruit and treats to dip

In a heavy bottom sauce pan on very low heat, melt the chocolate. (You can double boil if your burner doesn't allow you to set a very low heat.)

Whisk in the cream, a small bit at a time, and turn the heat up slightly.

Add Cointreau/Brandy to taste, and bring to a light simmer.

Pour into fondue pot. Serve with assorted fruits and dippable treats.

Monique

As for the chocolate composition, go for a mixture of dark and semi-sweet to your taste. I recommend 4oz dark and 2oz semi-sweet.

We typically dip strawberries, bananas, angel food cake, marshmallows.

Chef's notes