Chocolate Fondue



The above are the rough amount for a fair-sized group (4-8?) - adjust along these proportions as needed.

Break the chocolate into reasonable pieces (e.g. < 1 inch cubed) and put in a pot with ~2/3 of the cream. Stir over low heat until the chocolate has melted, adding cream as necessary to get the desired consistency - fluid, but not too thin. Add liqueur if desired and stir. Encourage participants to stir the chocolate while dipping to keep the consistency nice, and adjust the heat as necessary to prevent hardening or boiling/overheating.

Some suggested items to dip: Strawberries, bananas, pineapple, apples, orange sections, marshmallows, pretzels, pound cake, cookies, ...