Chocolate Fondue

You don’t need a special fondue pot to make this decadent treat.

2 cups heavy cream
1 pound premium semisweet chocolate, coarsely chopped (recommended: Waialua Estate 55% or 70% bulk chocolate)
1 tablespoon pure vanilla extract
1 tablespoon brandy, bourbon, or rum (optional)

Your choice of items for dipping: chunks of crusty baguette, cookies, and fresh fruit are all great options.

Put your largest saute pan on the stovetop and add about 1/2″ of water. Place a medium saucepan inside the saute pan to create a double boiler. Put the heavy cream in the saucepan and set the burner to medium.

Watch the pot carefully and stir occasionally. When the cream is steaming hot, turn off the heat, add the chocolate and whisk until smooth. Whisk in the vanilla and brandy. If you have bits of chocolate that refuse to melt, return to low heat, stirring constantly just until all the chocolate is melted.

If you have a fondue pot, transfer the fondue into the pot to keep warm. Otherwise, transfer the fondue into a serving bowl. Arrange your dipping items on a platter and enjoy.