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Journal-News.com

Strawberries with chocolate fondue

Makes 6 to 8 servings

1/2 cup whipping cream

1 tablespoon unsalted butter, cut into pieces

6 ounces bittersweet chocolate, finely chopped

3 ounces milk chocolate, finely chopped

1 tablespoon brandy (or water, if preferred)

1 quart strawberries, rinsed

1 poundcake, cut into chunks

In a small saucepan warm the cream and butter until butter melts and mixture is simmering. Remove pan from the heat and stir in the chocolates until melted. Stir in the brandy, a bit at a time, until the mixture is smooth and the right consistency. (You can keep it warm in a warmed thermos for half an hour.) If you don't have a fondue pot for serving, pour the fondue into small individual cups and present at the table with bowls of the berries and cake.

This recipe from Bon Appetit magazine relies on an easy graham-cracker crust enhanced with toasted almonds.