Classic Chocolate Fondue
From Rick Rodgers
¾ cup heavy cream
12 oz bittersweet (not unsweetened) chocolate, finely chopped
1 to 2 TBSP coffee syrup of your choice (vanilla, hazelnut, raspberry)
In a medium sauce pan, heat the cream until very hot (but not boiling). Stir in the chocolate, then remove from the stove and let stand until soft (about 3 minutes). Add the syrup and whisk until smooth. Use as a dip for fresh fruit (strawberries are our fave), pretzels or cubed angel food cake.