1 pound high quality dark chocolate, finely chopped or grated 4 tablespoons Rumplemintz (optional) 2/3 cup heavy cream
In a medium, heavy bottomed sauce pan, heat cream on medium-high heat until very hot. Add the chocolate and let stand until softened about 2-3 minutes. Add liquor and whisk to combine until smooth.
Transfer chocolate fondue to a ceramic fondue or chafing dish. Keep warm over a very low flame. You can even substitute a small votive candle for the fuel source.
Chocolate is extremely delicate. It must be melted over low heat. I have ruined my fair share of chocolate fondues by putting it over a high heat source. I highly recommend substituting a votive candle in place of your fuel source and using a ceramic dish in place of a metal fondue pot. Additionally, you can use any liquor in place of the Rumplemintz like crčme de menthe or mint chocolate liquor, or you can simply eliminate the liquor.
