Chocolate Fondue
A sweet fondue is one of the most sociable ways to end a meal, because everyone can relax and linger, selecting a morsel and dipping it into the pot at their leisure. Although there must be quite a few people who have a fondue set hidden away - at one time they were a popular purchase or present - a fondue set is not vital. The sauce can just as easily be kept warm in a heatproof bowl placed over a table-top or plate-warming lamp, or small spirit stove. Fruit for dipping that is to be cut into chunks, such as pineapple, should not be prepared until shortly be/ore the fondue is to be served, and fruits that discolour soon after cutting, such as pears and bananas, should be brushed with lemon juice.
INGREDIENTS:
225 G/8 OZ PLAIN CHOCOLATE,
CHOPPED
25 G/1 OZ UNSALTED
BUTTER, DICED
150 MIJ5 EL OZ DOUBLE CREAM
2 TBSP DARK RUM
FOR DIPPING:
FRUIT, SUCH AS PEARS,
PINEAPPLE, BANANAS, CHERRIES
OR STRAWBERRIES CUT INTO
BITE-SIZED PIECES
FIRM CAKE, SUCH AS MADEIRA,
SPONGE. OR CHOCOLATE, CUT INTO CHUNKS, FINGER-SHAPED
BISCUITS, SUCH AS
SPONGE FINGERS
MARSHMALLOWS
DIRECTIONS:
Place the chocolate, butter and cream in a heatproof bowl that can also be used for serving and place over a saucepan of hot water. Leave until the chocolate and butter have melted and the mixture is smooth, stirring occasionally. Stir in the rum.
Place the bowl or dish over a fondue lamp or table heater and serve with fruit, cake or biscuits for dipping.
