Recipe courtesy of Emeril Lagasse
Total:
20 min
Prep:
20 min
Yield:
12 servings

Ingredients

  • 3 pounds high quality chocolate, finely chopped
  • 2 1/4 cups heavy cream
  • Splash of Creme de Mint
  • Splash of Nocello
  • Splash of Grand Marnier
Garnishes:
  • Pound cake, cut into bite-size pieces
  • Shortbread cookies
  • Biscotti
  • Coconut macaroons
  • Large strawberries with stems
  • Bananas

Directions

Place 1 pound of chocolate in its own fondue pot. Turn the pot setting to medium or 5. In a saucepan, heat the cream. When the cream comes to a simmer, remove from the heat and pour 1/3 over each pot of chocolate. Whisk each pot until smooth. Splash a different liquor into each pot and whisk until smooth. Serve the fondues with the various garnishes.

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