Chocolate Dessert Fondue

To the left is a chocolate dessert fondue recipe. If you have never tried it, you are in for a delightful surprise!

Melt the chocolate in a saucepan. Add the remaining ingredient(s). Stir until the mixture is thickened. Transfer the mixture to a fondue pot, and keep it warm over a low-​heat source.

Before you begin dipping into the fondue, you may want to stir in two teaspoons of instant coffee or one quarter teaspoon of cinnamon. To keep fruit dippers from turning dark, sprinkle them with lemon juice mixed with water. If the chocolate mixture is too thin, add more chocolate. If it is too thick, thin it with milk.

If you are using an electric fondue pot or a stovetop-​safe fondue pot, you may prepare and serve in the same pot. Place the fondue pot in the center of the table within easy reach of everyone. One pot serves six to eight persons.

If some sauce is left over, it stores well in the refrigerator and makes an excellent topping for ice cream.

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Recipe for Chocolate Dessert Fondue

6 ounces [170 g] unsweetened chocolate

1 1/2 cups [3.6 dl] sugar

1 cup [2.4 dl] light cream

1/2 cup [1.2 dl] margarine or butter

1/8 teaspoon salt

or simply:

12 ounces [340 g] semisweet chocolate

chips or sweet cooking chocolate

1/2 cup [1.2 dl] half-​and-​half (cream and whole milk)

Pastry dippers:

Angel food cake, ladyfingers, doughnuts, pound-​cake cubes

Fruit Dippers, any or all:

Apples, bananas, cherries, dates, grapes, oranges, melons, papaya, peaches, pears, pineapple chunks, strawberries