Chocolate fondue
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12 oz semi-sweet, bittersweet or milk chocolate
3⁄4 cup 35% cream
2 tbsp liqueur (like Grand Marnier, brandy or Amaretto)
Chop the chocolate into small pieces using a large serrated knife. Heat chocolate and cream together in a stainless-steel pot over low heat, stirring constantly, until chocolate is melted and smooth. When the chocolate is warm and glossy, stir in liqueur and transfer to a fondue pot placed over the warming candle or heat source.
Arrange a platter with a variety of interesting dippers cut into bite-sized pieces. Good fresh fruit options are whole strawberries, banana slices, cubes of apple and pear, chunks of fresh pineapple. But also try dried fruits like figs, apricots and peaches. Cubes of angel food cake or pound cake, biscotti, lady fingers, marshmallows and macaroons are good, too.
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