1 cup heavy cream (see Cook's note)
4 cinnamon sticks
8 ounces finely chopped semisweet chocolate
Dippers:
Cubed pound cake
Mini-bananas
Fresh or dried orange slices
Fresh or dried pears
Almond cookies
Coconut strips
Strawberries
In small saucepan over medium heat, bring the cream and cinnamon sticks just to boil. Remove from the heat and set aside to steep for 15 minutes. Remove the cinnamon and discard.
Put the chocolate in a medium bowl. Bring the cream to a simmer, pour it over the chocolate, and let stand for 5 minutes. Stir the chocolate mixture until completely melted and smooth. Transfer the chocolate mixture to a fondue pot, and keep warm over a low sterno flame or in a large ramekin wrapped with a cloth napkin to keep it warm. Serve with a selection of the dippers.
Cook's note: This makes a thick fondue, for a thinner sauce, simply add more cream
Copyright 2003 Television Food Network, G.P. All rights reserved
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