¾ cup heavy whipping cream (reserve ¼ cup to thin mixture if necessary)

4 bittersweet chocolate bars, chopped, 3 ½ oz each

2 tablespoons Frangelico or Amaretto liqueur (optional)

1. Heat ½ cup cream in heavy non-reactive saucepot over medium heat until cream comes to a low boil. Remove the pan from heat and add the chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften and THEN whisk it with the cream. Stir in the liqueur and transfer the mixture to a fondue pot.

2. If the fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time until desired consistency.

3. Serve with a variety of dipping treats such as biscotti, pretzel sticks, cubed pound cake, sliced bananas, stem strawberries, sectioned oranges, fresh cubed pineapple, cubed apples, cubed Snickers bar (or the minis), cubed Rice Crispy Treats, Pepperidge Farm Pirouette cookies, marshmallows… or anything else that sounds yummy to you!