12 oz Swiss chocolate
8 fl oz / 1 cup double cream
2 tbsp brandy or rum
fresh fruit or Viennese fingers, to serve
Break up chocolate into a fondue pot. Add the cream
and heat gently, stirring all
the time, until the chocolate melts. Stir in the
brandy or rum, then leave over a
burner to keep warm. Serve with fruit or Viennese
fingers.
(Serves
4)