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.
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