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.
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.
