| 24 | ounces milk chocolate, semisweet chocolate chips or sweet baking chocolate |
| 1 | cup sour cream |
| 1/2 | cup half-and-half |
| 1 | tablespoon instant coffee (dry) or 1/2 teaspoon ground cinnamon |
| 4 | cups cut-up fresh fruit |
| 4 | cups cubed angel food cake or pound cake |
| 1. | Heat chocolate, sour cream, half-and-half and coffee in heavy 2-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. |
| 2. | Pour chocolate mixture into fondue or chafing dish to keep warm. Spear fruit and cake with fondue forks; dip and swirl in fondue with stirring motion. If mixture becomes too thick, stir in small amount of half-and-half. |
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| Use the best chocolate you can afford for this divine dessert. You can find gourmet chocolate bars in the baking section of most grocery stores. |
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| The angel food cake and pound cake are easy to make when you use a Betty Crocker mix. |
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| The name fondue comes from the French word "fondre," which means "to melt." Whether cheese, wine or chocolate, fondue tastes great in any language! |
Nutrition Information:
410 ( 190 ); 22 g ( 13 g); 15 mg; 135 mg; 55 g ( 4 g); 5 g 4 %; 24 %; 6 %; 10 %