- 10 ounces bittersweet or semisweet chocolate
- 2/3 cup heavy (whipping) cream
- 2 tablespoons rum, kirsch, Kahlúa, or Cognac
- Strawberries
- Banana chunks
- Mandarin orange segments
- Pineapple chunks
- Angel food cake or pound cake, cut into 1-inch cubes
- 1-inch cream puffs, filled with vanilla ice cream and frozen hard
- Cut the chocolate into ½-inch pieces. In a fondue pot over low heat, combine the chocolate, cream, and rum, Stir until the chocolate is melted and the mixture is smooth, Keep warm over low heat.
- Arrange the dippers on a serving platter and set it next to the fondue pot. Spear the morsels with fondue forks and swirl them in the warm sauce.