How to Make Chocolate Fondue Sauce

Chocolate fondues by their very nature entice us to linger. It is hard to rush a meal consisting of dipping foods into melted chocolate.
John Mariani writes in his book, "Dictionary of American Food and Drink," that the fondue is of Swiss origins. It is typically shared at the table in an earthenware pot (caquelon). The word is derived from the French verb fondre (to melt). Dessert-type fondues started to appear in the 1960s. Other dessert fondues include coconut, honey, caramel and marshmallow.

Things You'll Need

• 9 oz. bittersweet chocolate
• 3/4 cup heavy cream
• 3 tbsp. unsalted butter
• 3 tbsp. cognac
• Small saucepan
• Fondue pot

Instructions

1. Place the cream, butter and cognac in a small saucepan.

2. Bring to a simmer over medium heat. While waiting for this to reach simmering, cut up the chocolate. The smaller the chocolate is chopped, up the better.

3. Add the chocolate to the small saucepan. Remove the saucepan from the heat.

4. Stir the chocolate until it is fully melted.

5. Pour the complete mixture into a fondue pot.

Tips & Warnings

• If you leave the chocolate in the fondue pot for any length of time, stir occasionally to prevent scorching.