16 ounces chocolate (milk, dark, or semisweet), cut or broken in pieces
¾ cup heavy whipping cream (reserve additional ¼ cup cream for thinning if fondue begins to thicken)
Smooth peanut butter to taste
- Boil a cup of water in a small pot on high heat. In double boiler, place your chocolate fondue pot over the boiling liquid. Add chocolate to the fondue pot in small batches to melt.
- Slowly incorporate cream. Add peanut butter to taste, beginning with 1tablespoon. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency.
- Serve with delectable dippers such as strawberries, pretzel sticks, cubed angel food or pound cake, macaroons, two-bite brownies, sliced bananas, cherries, chunked pineapple, biscotti, or madeleine or amaretti cookies.
A possible variation… If you’re not fond of the peanut butter and chocolate combination, you may want to add 2 tablespoons of a favorite liqueur like Frangelico, Amaretto, or Grand Marnier instead of peanut butter.
- from Kristin Walker, Charleston, SC