Chocolate Fondue

Reproduced by permission of Worldwide Recipes


12 oz (335 g) milk chocolate or semisweet chocolate pieces
3/4 cup (180 ml) half-and-half or mixture of heavy cream and milk
2 Tbs (30 ml) Cointreau, Grand Marnier, or brandy (optional)
Assorted fruits cut into bite-size pieces, such as apples, pears, or peaches. Favorites of mine are strawberries, pineapple chunks, and bananas. Consider also using maraschino cherries, seedless grapes, tangerine or Mandarin orange segments, marshmallows, and pieces of angel food or pound cake.


Combine the chocolate and half-and-half in a heavy pot and melt over low heat, stirring constantly until the mixture is smooth. Remove from the heat and stir in the optional liqueur. Serve warm in a fondue pot or chafing dish with an assortment of fruits and cakes. Serves 6 to 8.

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