LUSCIOUS COGNAC CHOCOLATE FONDUE

To serve chocolate fondue properly, you must have a way to keeping it warm and in reach of all diners. A ceramic fondue pot is ideal – but don’t use a metal fondue pot here, as it gets too hot for chocolate. According to tradition, if you drop your bread or fruit into the fondue you must kiss the person opposite you.   Serves 4 to 6.

1 cup heavy cream or crème fraiche
10 oz. Chocolat Vitale Semisweet morsels, finely chopped
Pinch salt
1 to 3 Tb. Cognac, or other brandy, rum or liqueur
Brioche, soft crusty country bread, or baguette, cut 1" cubes
Fresh fruit for dipping

Bring cream and 2 tablespoons water just to a boil in a heavy saucepan over medium-high heat. Remove pan from heat, add Chocolat Vitale Semisweet morsels and salt, and whisk until smooth. Add Cognac, if using, and whisk until blended. (Fondue can be cooled and refrigerated, covered, for up to 3 days. Gently reheat before using.)  Transfer fondue to a ceramic fondue pot and keep warm over very low heat. Serve with bread and fruit or dipping ingredients of your choice.