Here’s my favorite recipe from Rick Rodgers’ Fondue cookbook – it’s very simple. In a medium, heavy-bottomed saucepan, heat ¾ cup heavy cream until hot, and add 12 ounces bittersweet chocolate and whisk until smooth (his recipe also calls for 1-2 TBSP cognac or brandy but I omit that). Transfer to a fondue pot or ceramic chafing dish and serve immediately.
For dippers we went with the classics - pound cake, bananas, strawberries, and marshmallows as well as a few that were more “adventurous” – breadsticks, macaroons, peanut butter balls, potato chips, gummy bears, and bacon – the bacon was the adult favorite, the girls loved the strawberries & gummy bears.
What do you like to fondue?
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