Updated Nov 24, 2014Chatelaine
- Finely chop both chocolates. Place dark and white in separate small bowls. In a small saucepan, bring cream and butter to a boil over medium heat. Pour two-thirds over dark chocolate and remaining over white chocolate. Using different spoons, stir each until smooth. If not totally melted, microwave for 10 seconds and stir again.
- Pour about half of dark chocolate fondue into another small bowl. Stir liqueur into one of these. Leave the other plain. Stir vanilla into white chocolate. Set bowls on a platter. Have a selection of dippers, such as strawberries, mango and banana slices and orange wedges for dunking. Biscotti are also good.
On Valentine’s Day, there can never be enough chocolate. Instead of a single fondue, we’ve designed a way to easily create three small ones: white chocolate, intense dark and liqueur-laced chocolate.
Buy a package of chocolate fondue. Prepare. Divide in half and add liqueur to one half.
Prepare fondues. Cover and leave at room temperature up to a day or refrigerate, covered, if making more than a day ahead. Reheat in microwave on low, stirring often.