Here is your chocolate fix – it is Valentine's Day, after all. Try to find a chocolate that is over 50-per-cent cacao without being crazy expensive (look for brands like Callebaut, Lindt or Valrhona).
Servings: Serves 4 to 6
Ready Time: 25 minutes
Ingredients
1½ cups heavy cream
1 pound (500 grams) high-quality semi-sweet chocolate, chopped up
1 teaspoon pure vanilla extract
1 tablespoon Irish whiskey or brandy (optional)
3 cups fresh strawberries, pineapple, mango, grapes, kiwi or other fruit
Cubed pound cake, biscuits or cookies, as desired
Method
Bring approximately 4 inches of water to a boil in a heavy saucepan. Choose a metal mixing bowl that sits nicely over the top of saucepan, turn burner down to a simmer and heat cream in metal bowl. Once cream is hot to the touch, stir in chocolate, a bit at a time, until smooth and silky. (Take care to keep water out of chocolate bowl; even a drop can make chocolate seize up.)
Stir in vanilla and whiskey or brandy, if using.
Arrange fruit and other dippers on platters at the table. Transfer melted chocolate to fondue pot, if using, or to a pre-warmed heatproof dish. The best way to keep chocolate warm tableside is to perch above a votive candle or very gentle flame as chocolate burns easily. Using long-handled dipping forks, dip fruit, cake, cookies and other treats until chocolate is all gone.