Rum-Laced Chocolate Fondue
March 22, 2008
Ingredients
2 Tbsp. half-and-half
1 Tbsp. butter
2 Tbsp. dark or light rum
8 oz. bittersweet or semisweet chocolate, chopped
Dippers fortune cookies, petite croissants (heated according to package directions until warm and crisp), brioche or challah bread (cut in bite-size chunks), whole fresh strawberries, raspberry or mango sorbet (in balls made with 1-tablespoon scoop)
Directions
In a small saucepan bring half-and-half, butter and 1 tablespoon of the rum to simmering. Remove from heat; whisk in chocolate until melted. Whisk in the remaining 1 Tbsp. of rum (if necessary add an additional
tablespoon half-and-half to make dipping consistency). Transfer the chocolate mixture to a small fondue pot or a 10-ounce custard cup.
Serve with dippers.
Serves 4.
