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225-g pkg semi-sweet chocolate, about 8 squares
1/2 cup hot espresso, or strong coffee (see tip below)
3 tbsp granulated sugar
2 tbsp butter
1/2 tsp vanilla
Using a chef's knife, coarsely chop chocolate. Stir coffee with granulated sugar in a small saucepan set over low heat until sugar dissolves, about 5 minutes. Add chocolate and butter. Continue cooking, stirring frequently until mixture is smooth, about 3 minutes. Stir in vanilla. Keep warm while serving in a small fondue pot or on a food warming tray set on low.
Supply each guest with a long-handled fondue fork for spearing and dipping. Serve with a selection of dippers, such as whole strawberries, chunks of mango, banana and pineapple and cubes of pound cake. For crunch, offer small shortbread and gingerbread cookies.
Calories 71, Protein 0.5g, Carbohydrates 7.9g, Fat 4.9g, Fibre 0.7g, Sodium 13mg.
Spear pieces of fruit or squares of pound cake to dip into this rich warm chocolate sauce. There's a nice contrast between cool fruit and warm sauce with every bite--and for a nip of brandy or rum see our tip below.
For an extra jolt of flavour, place 2 tablespoons (30 mL) brandy, rum or Irish cream liqueur into a measuring cup. Add enough hot espresso or strong coffee to bring the level up to 1/2 cup (125 mL), then use in recipe.
Dissolve sugar in hot espresso or strong coffee in a 4-cup (1-L) measure. Add chocolate pieces and butter. Microwave, uncovered and stirring twice, on medium-high power until hot and mixture is smooth, from 2 to 4 minutes. Stir in vanilla.