A very convivial dessert … spend an evening around a chocolate fondue pot and you’ll fall in love with everyone at the table. If you don’t like the combination of chocolate and orange—and some ROL readers don’t—omit the zest and substitute for the Cointreau your favorite liqueur or flavored syrup. SAM
1 (16-ounce) package semi-sweet chocolate
1 1/2 cups whipping cream
1/2 teaspoon vanilla extract
1 tablespoon Cointreau liqueur
1 teaspoon orange zest
3 bananas, peeled and cut into 1-inch chunks
3 oranges, peeled and sectioned
2 dozen small Coconut Macaroons
In the top of a double boiler over simmering water, melt the chocolate, stirring constantly. Add the cream and stir constantly until well blended. Add the orange zest, vanilla and liqueur, stirring until blended. Pour the fondue into a chafing dish and serve with banana chunks, orange segments, and Coconut Macaroons.
Makes 8 servings.