Fondue -- From Cheese To Chocolate

Tori Ritchie Stirs Up Recipes, On The Early Show

(CBS)  Chocolate Fondue

It's important to maintain moderately low heat (no more than 120°F) under your fondue pot so the chocolate doesn't "break" or separate -- stays melted and just warm to the touch. Too much heat can ruin the chocolate.

1/2 cup heavy cream
8 oz. semisweet chocolate, finely chopped
1 tsp. vanilla extract
1 pound cake, cut into 1-inch cubes
2 pints strawberries, rinsed and hulled

Fill the fondue pot with 2 cups warm water and place the pot on the stand. Fill the fuel burner with oil according to the manufacturer's instructions and set it on the stand.

In a small saucepan over medium-low heat, warm the cream until steam begins to rise, 2 to 3 minutes. Remove from the heat, add the chocolate, and stir until melted, smooth and creamy. Add the vanilla and stir until blended. Pour the chocolate sauce into the porcelain insert and place the insert in the fondue pot. Set the splatter guard on the top.

Set the fondue pot on the table and light the fuel burner, following the manufacturer's instructions. Serve with pound cake, strawberries and individually marked fondue forks for dipping. Serves 6.

Adapted from "The Fondue Cookbook" (Hamlyn, 1999)