Recipe courtesy of Rachael Ray

Chocolate Fondue

Name: Chocolate Fondue
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
Ingredients: 3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken; 4 bittersweet chocolate bars, chopped, 3 1/2 ounces each; 2 tablespoons Frangelico or Amaretto liqueur, optional; 1/4 cup finely chopped hazelnuts or almonds, optional; Hazelnut or almond biscotti; Salted pretzel sticks; Cubed pound cake; Sliced bananas; Stem strawberries; Sectioned navel oranges; Ripe fresh diced pineapple

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Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: 4 to 6 servings

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Ingredients

3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken

4 bittersweet chocolate bars, chopped, 3 1/2 ounces each

2 tablespoons Frangelico or Amaretto liqueur, optional

1/4 cup finely chopped hazelnuts or almonds, optional

Suggested Dippables, choose 3 or 4 selections of the following:

Hazelnut or almond biscotti

Salted pretzel sticks

Cubed pound cake

Sliced bananas

Stem strawberries

Sectioned navel oranges

Ripe fresh diced pineapple

Directions

Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.