In a fondue pot over low heat, melt chocolate with sour cream, stirring. Add liqueur or coffee. Stir in cream until mixture reaches desired thickness; just thick enough to coat and cling to fruit. Keep warm over low heat. Serve with the fruit and pound cake.
Serving suggestion: A selection of skewered, sliced fresh fruit, especially strawberries, finger bananas, cherries, pineapple, large marshmallows and cubes of pound cake.
Recipe courtesy Ted Allen
Recipe courtesy of Emeril Lagasse