Toberlone Swiss Chocolate Fondue

Konrad Egli, a Swiss restaurateur who had popularized cheese fondue, introduced fondue bourguignonne at his Chalet Suisse restaurant in 1956. Then in the mid 1960s, he invented chocolate fondue as part of a promotion for Toblerone chocolate. Suggested dippers; Angelfood cake, pound cake, apples, maraschino cherries, marshmallows.

• Ready In: 15 mins
• Serves: 6-8

Ingredients

• 9  ounces  toblerone swiss chocolate, broken into pieces or 6  ounces  of unsweetened chocolate and 1 1/2 cups sugar
• 1  cup  light cream
• 1⁄2 cup butter, melted
• 1⁄8 teaspoon salt
• 3  tablespoons Creme de Cacao or 3  tablespoons Grand Marnier

Directions

1. In double boiler melt chocolate. Add cream, butter and salt.
2. Cook, stirring constantly for 5 minutes or until thickened. Add liqueur.
3. Transfer to fondue pot and keep warm over fondue burner.
4. Note: If fondue becomes too thick add a bit of warmed cream.