Serves 4.
Break the chocolate into pieces and place in a heavy saucepan. Add cream, and stir over low heat until the chocolate is melted and the mixture is smooth. Transfer to a fondue pot over medium heat, being careful not to let the chocolate boil. Stir in Kahlua just before serving, if desired. Serve with marshmallows, squares of pound cake, ladyfingers, strawberries, bananas, etc.
This recipe from Erica Derr first appeared in the January 2004 issue of Our State. Derr contributed recipes to the magazine from 2000-2008.
For 127 years, this Wilson County store has been keeping its community well supplied — by relying on people just as much as what’s on the shelves.
In art class, we learn to notice texture, form, color, and light. On the plate, those same techniques guide chefs, bakers, and makers across North Carolina, turning ingredients into compositions meant to be admired before they’re savored.
A full tray, an ice-cold sweet tea, and a midday break bring us back to our days at the K&W Cafeteria.
Explore hidden gardens and tasty places to eat and drink in Charlotte’s historic neighborhood.
