DARK CHOCOLATE FONDUE (3 cups)
“Chocolate fondue does not have to wait for dessert. You can start your day with a decadent chocolate fondue breakfast. Dip a chunk of artisanal bread for an instant pain au chocolate.”
2 cups heavy cream
1 tablespoon vanilla extract
½ teaspoon kosher salt
1 cup (8 ounces) 60% cacao bittersweet chocolate chips
¾ cup (6 ounces) semisweet chocolate chips
1 tablespoon brandy or the liqueur of your choice
for dipping, your choice of dried apricots, banana slices, brownies cut into 1 inch squares, candied orange, grapefruit or lemon peel, cigarette cookies, clementine sections, coconut macaroons, figs, crystalized ginger, grapes, lady fingers, marshmallows, melon balls, meringue kisses, pear slices, pineapple chunks, plum slices, pound cake cut into 1 inch squares, pretzels, raspberries, strawberries or anything else that appeals
1.Fill the fondue pot with 2 cups warm water and place the pot on the stand. Fill the fuel burner with oil according to the manufacturer’s instructions and set it on the stand.
2. In a medium saucepan, combine the cream, vanilla extract and salt. Heat over medium heat until the mixture barely simmers.
3. Remove from the heat and stir in the chocolates and brandy until completely melted and smooth.
4. Pour the chocolate sauce into the porcelain insert and place the insert in the fondue pot. Set the splatter guard on top. Set the fondue pot on the table and light the fuel burner according the manufacturer’s instructions. Make sure the heat source keeps the fondue warm, but not hot. Stir the mixture occasionally.
Hazelnut fondue: Add ½ cup chopped hazelnuts to the fondue. Replace brandy with hazelnut liqueur.
White chocolate fondue: Remove the salt from the recipe and replace the chocolate chips with 2 cups white chocolate chips.
adapted from Evi Abeler, Food and Wine Magazine