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Rum-Laced Chocolate Fondue

Source of Recipe


Pam Anderson



List of Ingredients



• 2 Tbsp half-and-half
  
• 1 Tbsp butter
  
• 2 Tbsp dark or light rum
  
• 8 ounces semisweet or bittersweet chocolate, chopped
  
• .
  
• Dippers: fortune cookies, petite croissants (heated until warm and crisp), brioche or challah bread (cut in bite-size chunks), whole fresh strawberries
  






Instructions



1. In a small saucepan, bring half-and-half, butter, and 1 tablespoon of the rum to simmering. Remove from heat; whisk in chocolate until melted.
   
   
2. Whisk in the remaining 1 tablespoon of rum (if necessary, add an additional tablespoon half-and-half to make dipping consistency).
   
   Transfer the chocolate mixture to a small fondue pot or a 10-ounce custard cup.
   Serve with dippers.
   
   Makes 4 (¼-cup) servings.