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Judith Ets-Hokin's Best Scharffen Berger




Source of Recipe


Scharffen Berger


List of Ingredients




1/4 lb Scharffen Berger bittersweet or semi-sweet chocolate
1/2 cup creme fraiche
3 tablespoons unsalted butter
1 teaspoon vanilla extract, espresso, brandy, orange oil, fruit syrup, or liqueur
strawberries and other fruits, biscotti, and other small pieces of cake and butter cookies (for dipping)

Recipe



In a small fondue pot, combine the chocolate, creme fraiche, butter and flavoring. Place over the fondue burner using either a votive candle or low sterno heat and allow the chocolate to melt. Stir until fondue is smooth.

To serve, keep warm while guests dip fruit, cookies, or pieces of cake in the fondue.

Your chocolate fondue keeps up to a week in the refrigerator. Reheat over very low heat before serving.

Makes 2 cups, serves 8 to 12.