Chocolate Fondue with Cognac
Cognac adds a touch of elegance to a classic chocolate fondue. Feel free to use another liqueur.
Serves: 8Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 1 cup light cream
- 12 oz. semisweet chocolate
- 2 Tbsp. cognac
- 4 slices pound cake
- 8 vanilla wafer cookies
- 1 pint strawberries, hulled
- 2 cups pineapple chunks
- In a small saucepan, heat the cream with the mint leaves over low heat for 15–20 minutes, until the mint leaves are tender and the cream almost has a faint greenish color. Strain the cream to remove the mint leaves. Break the chocolate into pieces.
- Combine the cream and the chocolate in a metal bowl and place over a saucepan half-filled with simmering water. Melt the chocolate on low to medium-low heat, stirring constantly. Do not allow the mixture to boil. Add more cream if necessary.
- When the chocolate has melted, transfer the fondue mixture to the fondue pot and set on the burner. Keep the fondue warm on low heat. Stir in the cognac.