CHOCOLATE FONDUE EXTRAORDINAIRE
(3-ounce) package cream cheese, or reduced-fat cream cheese, at room temperature
1/2 cup half-and-half (See note)
16 ounces bittersweet or semi-sweet or milk chocolate or sweetened white chocolate broken in small pieces.
1/2 cup Cherry Herring, or orange, or coffee, or chocolate, or almond liqueur, or brandy (See note)
Bite-size pieces of pound cake or angel food cake, or marshmallows, or bite-size chunks of fresh pineapple or melon of choice, or apple or
pear wedges, or orange segments, or whole strawberries, or sweet cherries of choice as dippers
Beat cream cheese until smooth. Add half-and-half, beating constantly,
pour cheese mixture into electric fondue pot, set at low temperature.
Add chocolate pieces, a few at a time, stirring constantly until sauce is thick and smooth. Stir in liqueur. Serve bite-sized pieces of pound cake, chunks of angel-food or sponge cake, big marshmallows or fresh fruit for dipping.
NOTE: May substitute 1/2 cup milk or reduced-fat or skim milk, if desired.
NOTE: May omit liqueur or brandy; add 1/2 cup additional half-and-half
or milk or reduced-fat or skim milk to fondue mixture
NOTE: If an electric fondue pot is not available, use a regular fondue pot set over a flame or the top of a double boiler over hot water.
VARIATION: Chocolate Mint Fondue: Substitute 3 or 4 tablespoons creme de menthe for the Cherry Herring. For a mintier fondue, substitute 1 (8-ounce) package mint-flavored chocolate pieces for 1 package milk chocolate or add 1/2 to 1 teaspoon mint flavoring.
NOTE: Both variation mixtures are great for big marshmallows, pound-cake cubes, doughnut or banana chunks, or large fresh Bing or Ranier or maraschino cherries or strawberrie