What to dip: pound cake cut into bite-sized cubes; large, fresh strawberries with stems attached; fresh cherries, pitted; fresh clementines, peeled and divided into sections; fresh pineapple, pared, cored and cut into bite-sized wedges; dried apricots; glazed oranges, cut into wedges. In a medium, heavy-bottomed saucepan, heat the cream until very hot. Add the chocolate and let stand until softened, about 3 minutes. Add the Cognac and whisk until smooth. Transfer to a ceramic fondue pot or ceramic chafing dish and keep warm over a burner. Serve immediately, with the dipping ingredients of your choice. Yield: 4 to 6 servings Variations: Chocolate-Orange Fondue: Stir the grated zest of 1 orange and 2 tablespoons orange-flavored liqueur into the fondue. Black Forest Fondue: Stir 2 tablespoons finely chopped cherry preserves and 2 tablespoons kirsch into the fondue. Chocolate Mint Fondue: Stir 1 or 2 tablespoons creme de menthe liqueur into the fondue. Recipe by: COOKING LIVE SHOW #CL9275
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|Serving Size: 1 Serving (439g)|
|Recipe Makes: 1|
|Calories from Fat: 1204 (62%)|
|Amt Per Serving||% DV|
|Total Fat 133.8g||178 %|
|Saturated Fat 80.2g||401 %|
|Monounsaturated Fat 43g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 122.3mg||38 %|
|Sodium 71mg||2 %|
|Potassium 1293.6mg||34 %|
|Total Carbohydrate 214.5g||63 %|
|Dietary Fiber 19.8g||79 %|
|Sugars, other 194.7g|
|Protein 15.9g||23 %|
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Calories per serving: 1949
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