Cindy’s Chocolate Fondue

Makes 2 cups


4 ounces SCHARFFEN BERGER  41% Cacao Milk Almond, 62% Cacao Semisweet Chocolate or 62% Cacao Mocha Chocolate bar, coarsely chopped
1/2 cup heavy cream
3 tablespoons unsalted butter
2 tablespoons rum or brandy


In a fondue pot, combine the chocolate, heavy cream, butter and rum or brandy. Stir until chocolate melts and the fondue is smooth. Keep fondue warm and serve with fruit, cookies, or anything you like to dip in chocolate
You can keep in the refrigerator up to one week and reheat over very low heat before serving.

1 Comment (+add yours?)

  1. Trackback: Rachael Ray’s Chocolate Fondue | All Things Chocolate

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