Chocolate Fondue

by Kathleen Morrison

Servings:

INGREDIENTS

1/2 cup corn syrup
2/3 cup heavy cream
2 tbsp. Grand Marnier liqueur
8 oz. dark, plain or semi-sweet chocolate
Fresh fruits, chopped and marinated in 2 tbsp. Grand Marnier for 1 hour *

INSTRUCTIONS

Gently heat glucose, thickened cream and liqueur in a saucepan and stiruntil boiled. Remove saucepan from the heat, add the chocolate and stir until all the ingredients are combined. Serve immediately with a selection of marinated fresh fruits.

CHEF COMMENTS

You can replace the dark chocolate with white or milk chocolate in this recipe. You can also make one mixture from all three types of chocolate by pouring them into one dish and allowing them to become a marbled mass.

* perhaps strawberries, grapes, pinapple, mandarin or orange segments

Tagged: chocolatefondue, dipsspreads add tags

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