Recipe: Dark Chocolate Fondue with Variations

DARK CHOCOLATE FONDUE

8 oz bittersweet baking chocolate, chopped
8 oz semisweet baking chocolate, chopped
1 pint (2 cups) heavy (whipping) cream
1 tablespoon vanilla
FOR SERVING:
1 (10.75 oz) package frozen pound cake, cut into 1-inch cubes
40 small fresh strawberries
40 apple slices
Kiwifruit, cut up, if desired

In 2-quart heavy saucepan, heat both chocolates and the heavy cream over low heat, stirring frequently, until cream is hot and chocolate is melted. Stir with wire whisk until smooth. Stir in vanilla.

Pour into fondue pot. Keep warm with fuel canister (Sterno) on low heat.

Arrange cake and fruit dippers on platter. Set fondue pot in center of platter.

VARIATIONS:

- Banana chunks, orange or tangerine segments, marshmallows or coconut macaroon cookies also make tasty dippers for this rich fondue.

- Instead of the vanilla, try 1 tablespoon of orange, cherry, almond, or coffee flavored liqueur.

Source: Recipe booklet: Indulgent Desserts, Betty Crocker Recipe Magazine, Spring 2007, #237