Chocolate Fondue
3-3oz. chocolate bars
½ cup cream
2 tbs. kirsch, cognac, or cointreau
Dippers: Angel food cake cubes, sponge or pound cake, chunks of doughnuts,
Ladyfingers, tiny cream puffs; orange segments, strawberries, mandarin oranges,
banana slices, cherries, marshmallows, peach slices, apple slices, pear slices, pineapple
chunks, tiny meringues.
Melt the chocolate over hot water or a very low flame. Stir in the cream and liqueur.
Keep warm in a fondue pot.
Provide skewers for spearing the dippers. Make sure they are long enough to reach the chocolate. Each guest will select the dipper of their choice and dip into the warm chocolate.
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