12 ounces milk chocolate,semisweet chocolate pieces or sweet cooking chocolate
3/4 light cream
1 to 2 tablespoons cherry brandy, orange-flavored liqueur or 2 teaspoons powdered instant coffee
In heavy saucepan, melt chocolate in cream over low heat, stirring until smooth. Remove from heat; stir in brandy. Pour into dessert fondue pot to keep warm. Spear Dippers and swirl in fondue. 2 cups.
White Fondue: Substitute white almond bark coating for the milk chocolate and decrease light cream to 1/3 cup.
In saucepan, heat 1 can of our chocolate ready-to-spread frosting over low heat, stirring frequently. Pour into dessert fondue pot to keep warm. Spear Dippers (below) and swirl in fondue. 2 cups.
Minute Minty Chocolate Fondue: Stir 1/2 teaspoon mint extract into frosting.
Dippers: Angel food cake squares, strawberries, whole minatures cream puffs, mandarin orange segments, banana slices.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.