Method

For the chocolate sauce, warm the cream in a small saucepan over medium heat. Decrease the heat to low and add the chocolate, sugar, and butter. Stir for 2 to 3 minutes, until evenly melted with a silky texture. Stir in the vanilla extract and set aside until ready to serve. (Refrigerate if making more than 1 hour in advance.)

Arrange the fruit and cakes on individual plates or on a large platter for passing. Reheat the chocolate sauce if needed and pour it into individual butter warmers (see below). Set one at each place setting and ask your guests to light the candle underneath.

Serves: 6

Serving Fondue: There are, of course, fondue pots made just for this task but when there are more than a few people at the dinner table, it becomes challenging for everyone to have easy access. What I use is ceramic “butter warmers”—of roughly ½-cup capacity—meant to keep melted butter warm when serving steamed crab or lobster. They make ideal individual fondue pots, with a votive candle underneath to keep the chocolate melted. I keep matches on hand so if the chocolate begins to bubble (which will scorch the chocolate) you can blow out the candle, then relight it as needed to keep the chocolate warm.

Menu Ideas: This tasty fondue would be a welcome finish to most any dinner. Consider serving it as part of a slightly retro meal that starts with Clam and Chive Dip with Pita Chips (page 17) and Olive Pecan Bites (page 10), then continues to Braised Brisket with Onions (page 109), Spicy Spanish Rice (page 139), and steamed green beans.

Do-Ahead Tips: The chocolate sauce can be made up to 2 days in advance and gently reheated in the top of a double boiler. Some fruits can be prepared in advance, if they won’t discolor; bananas should be sliced just before serving.

 

Reprinted with permission from ©Renee Behnke, Memorable Recipes, by Renée Behnke with Cynthia Nims, published by Andrews McMeel click for book review

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