This is a simple, luxurious desert that works well with almost any fruit. It is a perfect intimate desert that also works well at parties.
All you need is:
375g Dark cooking chocolate
1 cup Fresh cream
1/4 cups Brandy
You will also need a microwave bowl to heat the chocolate. Chocolate can be difficult to cook with, and a microwave is much more forgiving than a stove.
Break up the chocolate and mix with the cream. Microwave and stir until the chocolate has completely dissolved in the cream. Do not allow the cream to boil.
While stirring rapidly, slowly pour in the brandy until well mixed.
That's it. Serve hot with fondue forks and diced fruit. Grapes are probably better off halved or peeled.
This fondue is great with fruit from bananas to apples, stone fruit to citris (perhaps not lemon) and is apparently good with marshmallows. Some people also dip in fresh crusty bread, but that's just weird 8-D.
This recipe serves about 3 to 5, depending on how irresistible you find it.
Due to the cream and brandy combination, this fondue doesn't really freeze, but can be kept in the freezer for long periods, and reheated when you get to the party of the people you are trying to impress.
To Freeze: Place a food grade plastic bag into a plastic box, folding the top of the bag out over the edge of the box. Now that your box is lined with a plastic bag, pour your warm or cool fondue in and place in the freezer
To thaw: Take out the block of soft frozen fondue and peel back the bag. Now slice the chocolate with a large bread or carving knife. Drop the piece of fondue you want into your preferred dish and reheat. Return the rest to the freezer for later.
The original recipe this mutated from was "Wonderful ways to prepare FONDUES by Jo Ann Shirley (1979).
Extra Note:
If you intend to use one of the new, and reasonably priced, chocolate fountains that have been released recently, you may find this recipe leaves the chocolate too thin to be pushed through the fountain.
In this case, cornflour may be added to the fondue to thicken without significantly affecting the flavour.
Since the chocolate will be mixed repeatedly by the fountain, you can add the cornflour directly rather than mixing it with water first.
Mix into the chocolate thoroughly, but don’t worry if it is a little lumpy.