Bittersweet chocolate fondue
From Fondue, by David Morgan


8 oz (250 g) bittersweet chocolate (minimum 70 percent cocoa solids)
2 tablespoons dark rum
1 tablespoon unsalted butter
2 tablespoons heavy cream
1-1/2 oz (40 g) crystallized ginger, chopped (optional)

To serve:

fresh strawberries, ginger snaps, marshmallows


Fill a fondue pot one-third full of boiling water. Place the porcelain liner in the pot and heat gently on the stove. Break the chocolate into small pieces and put them in the pot with the rum, butter, cream, and crystallized ginger, if using. Place over a very low heat, and stir occasionally until the chocolate has melted.

Transfer the fondue pot to its tabletop burner and keep warm over a low heat. Serve immediately with fresh strawberries, ginger snaps, and marshmallows.

Yield: Serves 4
Preparation time: 5 minutes
Cooking time: 10 minutes

HomeSite Map 2001-2008, OCHEF LLC