Ingredients

2/3 cup half-and-half

1/4 cup granulated sugar

8 ounces semisweet chocolate chips (about 1-1/2 cups)

1 Tablespoon butter or margarine

2 teaspoons baking powder

1/2 teaspoon rum extract

Stir half-and-half and sugar in a medium-size saucepan over low heat until sugar dissolves. Add chocolate; stir over low heat until chocolate is melted and mixture is smooth. Remove heat; stir in butter until melted. Stir in extract. Makes 2 cups.

Will keep up to one month in a tightly covered glass jar. To reheat, remove lid and place jar in a saucepan of simmering water. Stir occasionally until warm.

Prepare chocolate fondue and pour into fondue pot, keeping the pot warm with Sterno. Cut up fruit and pound cake into bite-sized pieces. Arrange on a glass plate next to the fondue pot. Provide guests with dessert plates and fondue forks, allowing them to select fruit and cake to dip into the fondue using the forks provided.

• Cabernet Inn on VirtualCities.com
• Cabernet Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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