- 2/3 cup heavy cream
- 6 ounces bittersweet chocolate, coarsely chopped
- 4 teaspoons fruit-flavored liqueur such as kirsch or Grand Marnier (optional)
- At least 20 pieces of dipping items, such as strawberries, pound cake, angel food cake, orange sections, small pieces of cookie or biscotti
Heat the cream in a small saucepan over low heat until bubbles begin to form at the edge. Remove the pan from the heat and add the chocolate. Let stand 2 to 3 minutes or until the chocolate has melted and then stir until combined. Stir in the liqueur, if using. Transfer to a fondue pot and keep warm, or use the method mentioned above.
Serve with fresh fruit and other dipping items of your choice.