Fantasy Fondue

This delicious chocolate fondue is the perfect accompaniment to fresh fruit and buttery pound cake. For Valentine's Day, we use a heart-shaped cookie cutter to cut the pound cake into small, bite-size pieces and serve the fondue with fresh strawberries a

2/3 cup half-and-half
1/4 cup granulated sugar
8 ounces semisweet chocolate chips (about 1 1/2 cups)
1 tablespoon butter or margarine
1/2 teaspoon rum extract

Serve with a variety of fruit (strawberries, bananas, cantaloupe, pineapple, and squares of pound cake.

Stir half-and-half and sugar in a medium-size saucepan over low heat until sugar dissolves. Add chocolate; stir over low heat until chocolate is melted and mixture is smooth. Remove from heat; stir in butter until melted. Stir in extract. Makes 2 cups. Will keep up to 1 month in a tightly covered glass jar. To reheat, remove lid and place jar in a saucepan of simmering water. Stir occasionally until warm.

To serve: Prepare chocolate fondue and pour into fondue pot, keeping the pot warm with sterno. Cut up fruit and pound cake into bite-size pieces. Arrange on a glass plate next to the fondue pot. Provide guests with dessert plates and fondue forks, allowing them to select fruit and cake to dip into the fondue using the forks provided.

Recipe Summary:
Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 10 minutes

Other recipes by The High Pointe Inn:
Banana Chocolate Chip Cake
Streusel Topped Blueberry Cake
Never Fail Sponge Cake

Recipe Provided By:
The High Pointe Inn
West Barnstable, MA

West Barnstable Bed and Breakfast Inns