This is pure chocolate indulgence, with a whiff of hazelnut. Keep in mind that fondue is more versatile than you may thinkit's a warm sauce to drizzle over cake, ice cream, or yogurt. Be sure to start with a high-quality chocolate for the best flavor and texture.
--Recipe by Marge Perry, October 2000
Cooking Light JANUARY 2012
1. Combine first 3 ingredients in a medium saucepan; cook over medium-low heat for 5 minutes or until smooth, stirring constantly. Stir in sugar and syrup. Cook 10 minutes or until mixture is smooth, stirring constantly. Stir in liqueur. Pour into a fondue pot. Keep warm over low flame. Serve with cake and strawberries.
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