- 12 ounces chopped bittersweet chocolate (recommended: Sharffen Berger)
- 2/3 cup sour cream
- 1/4 cup orange-flavored liqueur (recommended: Grand Marnier), or other liqueur, or very strong coffee
- 1/2 to 1 cup heavy cream
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 of Ted Allen