Recipe courtesy of Emeril Lagasse
Yield:
4 servings
Level:
Easy

Ingredients

  • 8 mint sprigs
  • 1 pound bittersweet chocolate, chopped
  • 1/4 cup heavy cream
  • 1/4 cup Grand Marnier
For Dipping:
  • 1 cup raspberries
  • 1 cup strawberries 
  • 1/2 cup small marshmallows 
  • 1 cup pound cake, cut into cubes 
  • 1 banana, sliced 
  • 1 apple, sliced

Directions

In a small saucepan heat cream and Grand Marnier to a boil. Place chocolate in a fondue pot or top of a double broiler. Pour cream mixture over chocolate and heat over low heat, stirring constantly, until smooth. Arrange fruits on a pretty platter, garnished with mint sprigs. Place pot of chocolate over a small candle or alcohol burner and adjust so heat is very low. Use long forks to dip fruits and sweets into chocolate.

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