Chocolate Fondue - Friar Tuck's

Course : Appetizers
Serves: 2
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1/2 cup half and half or heavy cream
12 ounces chocolate chips -- or grated semisweet or milk chocolate
1 tablespoon rum -- cognac or triple sec
1 bunch assorted fresh fruit*
1 package angel food cake chunks or cubed pound cake

Preparation / Directions:

*Fresh fruits can include stawberries, peaches, orange segments, pineapple chunks, apple slices, banana or grapes. Slowly warm the cream in a small saucepan. Add chocolate and stir until melted. Add liqueur, stirring until the mixture is creamy. Serve in a fondue pot over a candle warmer. From The Sacramento Bee, 11/11/98: "There's something wonderfully decadent about dipping chunks of angel food cake and pieces of fresh fruit into a hot pot of melted chocolate. At Friar Tuck's Restaurant in Nevada City, the chocolate fondue is made with grated chocolate or chocolate chips thinned with half and half. Some cooks prefer to use Toblerone chocolate for fondue because the blend of honey and almond in Toblerone gives it a creamy texture and a superb flav

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