"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2/3 cup heavy cream 3 1/2 ounces fine chocolate, chopped 1 Tblsp Cognac or Frangelico liqueur Fresh strawberries
In a saucepan, bring the cream to a simmer over medium heat. Remove from heat and add chocolate pieces. Let stand for 3 minutes until chocolate softens. Add the liqueur and whisk until smooth. Transfer to a fondue pot and keep warm. Serve with fresh strawberries for dipping.
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