12 ounces milk chocolate, semisweet chocolate or
sweet cooking chocolate
1/2 cup half-and-half
1 to 3 tablespoons orange-flavored liqueur, Kirsch,
brandy,
white creme de menthe or 2 teaspoons instant coffee
(dry) or 1/4 teaspoon ground cinnamon
Dippers
Heat chocolate and half-and-half in heavy saucepan
over low heat,
stirring constantly, until chocolate is melted and
mixture is
smooth. Remove from heat; stir in liqueur or other
flavoring.
Pour into fondue pot or chafing dish with water
bath; keep warm
over very low heat. (Note: A crock pot set on low
does a great
job of keeping the fondue warm) Stir in a small
amount of cream if
fondue becomes too thick while guests are dipping.
Variation: Chocolate-Sour Cream Fondue. Substitute
1/2 cup dairy
sour cream for 1/4 cup of the half-and-half.
Dippers: strawberries, banana slices*, pineapple
chunks, mandarin
orange segments, fresh orange slices, apple
wedges*, grapes, melon
balls, papaya wedges*, maraschino cherries (I also
love fresh pitted
Bing cherries!), kiwifruit slices, fresh coconut
chunks, pound cake
cubes, ladyfingers, miniature cream puffs,
miniature doughnuts,
marshmallows, pretzels, angel food cake cubes and
vanilla wafers.
All the fruits followed by a * should be dipped in
lemon juice
after
cutting to prevent oxidation.