Serves: 10 – 12
Makes: 3 – cups
Preparation time: 20 minutes
- 500g Daniel Le Chocolat Belge chocolate, broken up into pieces or chocolate chips
- 1 cup whipping cream
- 2 tablespoons, butter
- Optional: Liqueur
Heat cream to almost a boil. Remove from heat and add the chocolate and butter. Mix well.
Add liqueur (optional)
Pour into warm fondue pot or individual warm bowls.
If making a day ahead, refrigerate covered or in a zip lock bag.
Reheat over hot water and pour into a warm fondue pot.
Note: If using a fondue pot over a flame, put a few inches of hot water into the fondue pot. Set a bowl containing the chocolate over the water. This will prevent the chocolate from burning.
Refrigerate left overs and serve over ice cream or any dessert.
Suggestions for dipping chocolate:
Sponge cake or Angel food cake, cubed.
Fruit: Whole strawberries, kiwi wedges, bananas, apple, pear wedges, plums, pineapple, apricot, orange wedges, and whole grapes and pineapple chunks.